Spaghetti In Tomato-apple Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.