Ingredients
- 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
Preparation:
- Finely process the California walnuts (for the sauce) in the food processor.
- 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.
