1/2 cup finely chopped walnuts (no piece should be larger than a pea)
1 28 oz can crushed tomatoes
1/4 cup half and half
Finely chop your veggies (onion, carrot, celery, garlic, and zucchini). I used the grater blade in my food processor and then added the grated veggies back in with the regular blade and pulsed until the veggies were very finely chopped – almost pureed. This makes the prep time SUPER short. If you don’t have a food processor, grating the veggies by hand or very finely chopping them with a knife will work fine!
In a large skillet over medium high heat, add your olive oil. When hot, add your finely chopped veggies and season with salt and pepper. Cook veggies, stirring often, for several minutes until the moisture has cooked out of them
Add your Italian seasoning and walnuts. Stir to combine
Add your crushed tomatoes, season with salt and pepper, stir, and bring to a simmer
Simmer, covered, for thirty minutes, stirring occasionally
When the thirty minutes are up, remove from the heat, stir in your half and half, and season to taste with salt and pepper
Serve over pasta with a sprinkle of parmesan cheese and some fresh basil (optional)!