1/2 cup freshly grated Parmesan cheese plus more for serving
1/2 cup fresh basil leaves
salt & freshly ground black pepper
1 pound angel hair pasta
DIRECTIONS
Add the walnuts to a dry skillet over medium heat and toast, stirring constantly, until browned and fragrant, about 3 minutes then transfer the toasted walnuts to a plate and set aside.
Heat the oil in a large saucepan over medium heat.
Add the tomatoes to the oil and cook, stirring often, until the tomatoes blister and release liquid, about 5 minutes.
Take the tomatoes off the heat and set aside.
Add HALF of the tomatoes, the toasted walnuts, garlic, Parmesan, and basil to a food processor or blender and pulse into a paste.
Transfer the mixture into the saucepan with the remaining tomatoes then stir in 1 tsp salt, and 1/4 tsp black pepper then set aside.
Cook the angel hair according to package directions then drain, reserving 1/2 cup of the pasta water, and set aside.
In a large bowl toss together the cooked pasta and the tomato sauce, stirring in a little of the reserved pasta water until you reach a desired consistency.
Season with salt & pepper to taste then serve topped with a little extra Parmesan cheese.
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