Behind the Recipes
Spaghetti alle Mele by Chef Lidia Bastianich
Makes 6 servings
INGREDIENTS:
3 cups (28 oz. can) canned whole italian tomatoes
6 tbsp. extra-virgin olive oil
2 large stalks celery, cut in 1/4-inch dice
1 medium white onion, diced
1 tsp. kosher salt
1 lb. tart, firm apples (Granny Smith)
1 lb. spaghetti
1 cup freshly grated Grana Padano
PREPARATION:
1. In a medium mixing bowl, squeeze tomatoes in your hands until they are crushed.
2. Pour 4 tbsp. of olive oil into the skillet, set it over medium heat, and cook diced celery and diced onion in pan. Cook and stir vegetables for about 5 minutes, until they start to wilt and caramelize.
3. Stir crushed tomatoes into skillet, season with salt and heat to a bubbling simmer. Add one ladle of pasta water while tomatoes cook, stirring occasionally, for approx. 5 minutes. While the tomatoes are cooking, grate apples with a box grater.
4. When the tomatoes have cooked, stir the grated apples into the skillet. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then until it has reduced and thickened.
5. 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.
6. Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, drizzle with remaining olive oil and sprinkle the grated cheese over the pasta. Serve immediately.
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