Spaghetti in Tomato-Apple Sauce

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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