Summer Pasta

• 1/2 c. chopped walnuts
• 2 large fresh tomatoes or 1 (14 1/2 oz.) can, chopped tomatoes (with juice)
• 1/4 c. wine (red or white) or water
• 1/4 c. fresh chopped basil
• 1/4 c. fresh chopped mint leaves
• 1 yellow onion, chopped fine
• 3 cloves garlic, chopped fine
• 8 oz. pasta (fettuccini or vermicelli)

1. Toast walnuts in SilverStone skillet until toasty and brown. Turn out of skillet and set aside.
2. To same skillet, add chopped onion, garlic and water (or wine).
3. Simmer gently until onion is very tender.
4. Stir frequently.
5. Add tomatoes (if fresh are used, chop fine; no need to peel).
6. Simmer about 5 minutes to reduce liquid.
7. Add basil and mint.
8. Continue to simmer.
9. Add salt and pepper to taste.
10. Bring water to boil in large pan to cook pasta (salt water).
11. Cook pasta per directions on package.
12. Drain well in colander.
13. Turn into pasta dish.
14. Pour sauce over and toss. Add walnuts.
15. Sprinkle with Parmesan or if you like, 3 ounces of dried Feta can be added on top.
16. Serve immediately.

walnuts, tomatoes, wine, basil, fresh chopped mint leaves, yellow onion, garlic, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533618 (may not work)