Spaghetti with Walnuts, Gorgonzola, and Sun-Dried Tomatoes - tomatoes

Method

• Bring a large pot of salted water to a boil.
• Cut tomatoes into thin strips; combine with 3 Tbsp of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat.
• Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning.
• Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.
• Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions.
• Drain spaghetti, reserving about 1/2 cup of the cooking water.
• Add walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.
• Add spaghetti to skillet and toss with walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl.
• Add Gorgonzola, parsley, black pepper, and reserved cooking water; toss again until cheese starts to melt.
• Serve immediately.