|Sesame oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||4 Cup (64 tbs), peeled and diced|
|Pimiento||1 Tablespoon, chopped|
|Miso||1⁄4 Cup (4 tbs)|
|Black walnuts||1⁄2 Pound, chopped|
|Whole wheat spaghetti||8 Ounce|
Saute onions, pepper, garlic in oil.
Add seasonings, tomatoes, pimientos, honey, and salt.
Bring to a boil, then simmer covered for 20 minutes.
Add miso and walnuts.
Take off heat, cool and refrigerate for 4 hours to improve flavor.
Twenty minutes before serving time, bring 2 quarts of water to a boil and add spaghetti slowly so boiling does not stop.
Add a tablespoon of oil and 2 teaspoons salt to the water.
Cook from 10 to 15 minutes or until tender.
Meanwhile reheat the spaghetti sauce.