Chop walnut kernels into small pieces, peel garlic and chop finely. Wash and dice the tomatoes. Heat oil, fry garlic and walnut kernels in it. Dice Gorgonzola and add with milk. Let it melt over low heat. At the same time, boil plenty of water for the pasta, add salt, cook pasta in it according to package instructions until al dente. Mix the sauce with the tomatoes and possibly some pasta water, mix with the drained pasta and serve immediately.