1 (79 ounce) can crushed tomatoes with juice
1 (2 ounce) jar crushed basil
1/4 cup chopped black walnuts
4 tomatoes, seeded and diced
1/2 teaspoon dried basil flakes
3 cloves garlic, crushed
1/2 teaspoon salt
1 tablespoon pepper
3/4 cup Parmesan cheese, chopped (optional)
olive oil for heating
In a blender combine tomatoes, basil, tomatoes, basil, red pepper flakes and garlic powder. Puree the mixture in a second blender container.
Heat oil in a large saucepan over medium heat. Place the coated tomatoes on low heat and season with salt and pepper to taste. Cook approximately 3 minutes, or until the tomatoes and basil are tender but still hold their shape.
Take a large, bowl, and coat the mixture with tomato puree mixture from both containers. Drizzle basil or olive oil over the tomato puree. Roll the puree into crumbs and place bread crumbs over the puree. Crumble the puree mixture together as usual and set aside.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Unroll the rest of the pasta and pour over bread crumbs on one side of each bite, along with the tomato puree. Roll the casserole in spaghetti or bread crumbs, and place seam side down in a 9x13 inch baking dish.
Unroll the remaining casserole and layer with sauce from tomatoes and basil. Top with red pepper to taste, and top with cheese, olives, and salt and pepper. Cover.
Place covered pasta in a preheated oven. Cover, reduce temperature to 350 degrees F, and bake 50 to 60 minutes, until cheese begins to brown.