Ingredients:
≈100g walnut halves
2-4 red chilies (Optional: red/orange bell pepper)
1 onion (red or brown or white)
1 or 2 cans chopped tomatoes
1-2 cloves of garlic
Dried mixed herbs (to taste)
Olive oil (2-5 tbs)
(Optional: 25-40 ml red wine/red wine vinegar)
Pasta (chef's choice) Hard cheese for grating to serve (pecorino, parmesan, whatever you want, really)
Prep:
Chilies - remove pith & seeds, chop roughly (Bell pepper - small dice)
Red onion - small dice
Garlic - mince or crush
Walnuts - lightly bash/crush (in a ziplock bag makes it easier)
Cooking:
In a large, dry frying pan, lightly toast walnuts over med-low heat. Remove when they smell good.
In same pan, add olive oil and saute onions (med heat).
When onions turn soft/translucent, add garlic.
When garlic is fragrant, add chilies (and/or bell pepper).
When chilies are fragrant, add a few spoonfuls of tomato, simmer until thickened.
Add red wine/red wine vinegar if desired.
(Start cooking pasta about now.)
Return to working on sauce, add more spoonfuls of tomato, simmer until thickened.
Repeat until desired volume/thickness achieved (runnier than cake frosting, stiffer than spag bol sauce). If too rigid, add pasta water to loosen.
Dress pasta with sauce (toss to coat).
Serve with grated cheese.