Walnut and Pepper Pasta

This could be served hot or as a pasta salad (the original recipe says "at room temperature" but I think chilled would be better).

Serves 2

Ingredients:
1/8 cup chopped walnuts
1/4 tsp. sea salt
1/4 pound bowtie pasta or other short pasta
3/4 cup chopped onions
1/2 cup canned chopped tomatoes, drained
1/2 tbsp. olive oil
1/2 tbsp. sliced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. capers, drained
1 tbsp. fresh oregano
1/8 up chopped fresh parsley
1/2 cup bell peppers
1 tsp. fresh rosemary
Sprinkle of freshly grated Parmesan cheese

Method:
1. Cook the pasta according to package directions. Before draining, reserve 1/8 cup of the water used for cooking.

2. Saute the onions in a medium skillet over medium heat in olive oil until they begin to brown (8-10 minutes).

3. Add the garlic and saute an additional 2-3 minutes. Add the reserved pasta water and simmer for 1 minute. Add salt, pepper, oregano, rosemary, parsley, bell peppers, capers, and tomatoes and cook 1 minute or until heated through. Remove from the heat.

4. Drain the pasta and add to the sauce. Toss. Add the walnuts and Parmesan cheese and mix again.

Reference:
Based on the Bowties with Walnuts and Red Peppers recipe from The Occasional Vegetarian.