Ingredients
1/2 cup sun-dried tomatoes packed in extra-virgin olive oil, drained
2 cloves garlic, thinly sliced crosswise
1 pound whole-wheat spaghetti
1 cup finely chopped black walnuts
6 oz Gorgonzola dolce, cut into small pieces, at room temperature
1/3 cup flat-leaf parsley, chopped
1/2 teaspoon freshly ground pepper
Directions
Bring a large pot of salted water to boil. Cut tomatoes into thin strips; combine with 3 tablespoons 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 black 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 black 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.