Vermicelli with Tomatoes and Fresh Herbs

Coat a Dutch oven with cooking spray; add 1 teaspoon Sun-Dried Tomato-Garlic Oil. Place over medium-high heat until hot. Add onion, carrot, and garlic, and saute until tender. Add tomato and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened. Set mixture aside, and keep warm.

Heat remaining 1 teaspoon Sun-Dried Tomato Garlic Oil in a small skillet over medium heat; add walnuts. Cook until lightly browned, stirring frequently. Set walnuts aside.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta on a serving platter; spoon tomato mixture over pasta. Sprinkle with walnuts and cheese.