Add the tinned tomatoes, reduce the heat and let the sauce simmer for 10 min.
Meanwhile, cook the spaghetti in salted boiling water until tender. Drain and mix into the sauce.
Toast the walnuts in a dry pan until fragrant. Add them to the sauce together with the chopped parsley and the crumbled feta. Season to tatse and serve warm.
Stuff to know
Toss the cooked spaghetti in the sauce to keep it from sticking. Omit the bacon for a vegetarian version. Cook with the onions and bacon some diced carrots and celery to enrich the sauce.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/pasta-with-bacon-walnuts-and-feta/