2 tsp. salt
1 T. vegetable oil
1 c. parsley leaves
3/4 c. walnut pieces
2 cloves garlic, peeled and chopped
1 lb. fresh or dried spaghetti
2 c. extra-virgin olive oil
3/4 c. grated Parmesan cheese
salt and freshly ground pepper
1/2 c. chopped or sliced tomato for garnish
In a large pot, bring 4 qt. of water to a boil; add the salt and vegetable oil. Add the spaghetti slowly, allowing the water to boil continuously. Cook until the noodles are tender, about 10 minutes. Chop and blend the garlic, walnuts and parsley, then pour all of the olive oil slowly into the mixture. Sprinkle with salt, pepper and 1/4 c. of the Parmesan cheese and blend again.
Twist a mound of spaghetti on each plate. The sauce should be ladled in the middle of the plate, moist enough to coat the spaghetti when tossed for presentation tableside. Sprinkle each dish with the additional Parmesan cheese, chopped parsley and tomato.
(Note: This recipe can be made by substituting fresh basil for parsley.)