• 120g California walnuts (for the sauce)
  • 50g carrot chopped finely
  • 90g celery chopped finely
  • 50g onion chopped finely
  • 320g spaghetti
  • 4 tablespoons olive oil
  • 1 can canned tomatoes
  • Parsley chopped finely for garnish
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 6 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 100ml dashi soup (made from 1 teaspoon Japanese dashi powder or 1 dashi packet)
  • California walnuts for the topping


  1. Finely process the California walnuts (for the sauce) in the food processor.
  2. Pour the olive oil into a frying pan, add the garlic and fry over medium heat. When the garlic becomes fragrant, add the carrot, celery, onion, and fry. In a separate pot, boil the pasta.