Spaghetti in Tomato-Apple Sauce

Submitted by ratherbeswimmin

"In 'Lidia Cooks From the Heart of Italy' by Lidia Bastianich; Trentino-Alto Adige Region"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6

ingredients

• 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

directions

1. Pour the canned tomatoes into the food processor or blender; puree until smooth.
2. 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.
3. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
4. Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
5. Cook, stirring occasionally for 5 minutes or so.
6. As the tomatoes perk, peel and core the apples, and remove the seeds.
7. Shred them, using the coarse holes in a shredder or grater.
8. When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
9. 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.
10. Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
11. Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
12. Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
13. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
14. Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
15. Serve immediately, passing more cheese at the table.