(Vegetarian) psuedo all'arrabbiata recipe

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.