Close to 20 years ago the women in my family comprised a recipe book of their tried and true favorites. I refer to it often (and fondly) as inspiration for easy mid week meals as well as crowd pleasing dinner party fav's. Driving home from Palm Springs yesterday afternoon I chose from my mental recipe catalog an oldy but goody. Enjoy.......
1 lb spaghetti
1 can black olives, chopped
1 can Tonno (Italian Tuna in Oil)
1/2 c. walnuts, chopped
4 cloves garlic, chopped
1 bunch Italian leaf parsley, chopped
Boil water and cook spaghetti per directions.
In a pan saute olive oil and garlic over medium low heat.
Toss cooked pasta together with all ingredients (inc. some salt and pepper).
"Chow down all hands!!!"