Spaghetti in Tomato-Apple Sauce
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In 'Lidia Cooks From the Heart of Italy' by Lidia Bastianich; Trentino-Alto Adige Region
- Ready In:
- 3 cups canned Italian plum tomatoes, preferably San Marzano (one 28-ounce can)
- 6 tablespoons extra-virgin olive oil
- 2 large stalk celery, cut into 1/4-inch dice (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon kosher salt
- 1 lb tart firm apple (Granny Smith)
- 1 lb spaghetti
- 1 cup freshly grated grana padano or 1 cup parmigiano-reggiano cheese, plus more for passing
- Pour the canned tomatoes into the food processor or blender; puree until smooth.
- Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan.
- Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
- Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
- Cook, stirring occasionally for 5 minutes or so.
- As the tomatoes perk, peel and core the apples, and remove the seeds.
- Shred them, using the coarse holes in a shredder or grater.
- When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
- Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender.
- Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
- Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
- Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
- Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
- Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
- Serve immediately, passing more cheese at the table.
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