Step 1: Seed and cube the tomatoes, put them in a bowl with the half cup of wine and the quarter cup of lemon juice. Chop and stir in the mint. Add dry basil, salt and pepper to taste. Stir and let this sit for 20 minutes or so.

Step 2: Toast the walnuts on a cookie sheet in an oven for 10-12 minutes at 350. When done, set aside.

Step 3: Press or finely chop the garlic. Over a medium flame, heat the olive oil in a sauce pan large enough to contain all of the ingredients. Add the garlic to the oil when it's hot. When the garlic starts to brown add the tomatoes et. al. Turn up the flame and bring to a boil. Watch it closely. As soon as the sauce starts to boil, turn it down and let it cook at a low boil for five or six minutes.

Step 4: While the sauce is simmering, cook and drain the pasta. When both are done, combine the pasta and sauce in a warm serving dish.

Ingredients:

Step 5: Serve the pasta on individual plates; sprinkle the walnuts liberally over the dish; and top that with fresh parmasian and three mint leaves.