Cook the spaghettoni in salted boiling water until al dente.
Meanwhile, heat the oil and garlic in a pan until golden, then add the hazelnuts, walnuts, pine nuts, raisins, and capers and cook for a few minutes. Plunge the tomatoes in boiling water for a few seconds, then into a bowl of cold water. Peel and dice the tomatoes and stir into the sauce. Cook for 4 or 5 minutes, then add the olives, oregano and parsley and cook for a minute. Drain the pasta and toss in the sauce along with some of the cooking liquid to amalgamate the flavors.
Serve topped with more parsley.
This recipe was shared with Pasta Fits from our friend, Francine Segan. Read more about this dish and about Francine in our November Spotlight on Pasta!
**Garofalo or Felicetti pasta is suggested by Francine