SPAGHETTI IN TOMATO-APPLE SAUCE

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Spaghetti in Tomato-Apple Sauce image

Provided by Lidia Matticchio Bastianich

Categories     Sauce     Tomato     Apple     Simmer     Boil

Yield serves 6

Number Of Ingredients 10

3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra-virgin olive oil
2 large stalks celery, cut in 1/4-inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
RECOMMENDED EQUIPMENT
A food processor or blender; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large pot, 8-quart capacity, for cooking the pasta

Steps:

  • Pour the canned tomatoes into the food processor or blender, and purée until smooth.
  • Pour 4 tablespoons of the olive oil into the skillet, set it 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 puréed tomatoes, season with the 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 of 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 then, 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. (Reheat, if necessary.)
  • Toss pasta with 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 olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.

Yourlocalol Alyssa
ayourlocalol@yahoo.com

This recipe is a must-try for anyone who loves spaghetti and meatballs.


Usama farooq 3243
u-32@yahoo.com

I've made this dish several times now, and it's always a hit with my family and friends.


Jakir Hosain
hjakir48@yahoo.com

This is one of my favorite pasta recipes. It's so flavorful and satisfying.


hiruni jayalath
hiruni.jayalath@hotmail.co.uk

I made this dish for a potluck, and it was a huge hit! Everyone loved the unique flavor combination.


MD NoyonBd
noyonbd-m@gmail.com

This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a crowd-pleaser.


Victoriana Guerrero
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I love that this recipe is a bit different from the traditional spaghetti and meatballs. It's a great way to switch things up and try something new.


Milon Huq
huq-milon96@gmail.com

This dish is a great way to use up leftover apples. I had a few apples that were starting to go bad, and this recipe was the perfect way to use them up.


Zubair Alam Sagar
zubair-a@gmail.com

I was pleasantly surprised by how well the apples worked in this dish. They added a subtle sweetness that really elevated the flavor of the sauce.


MD EMON ISLAM TURJO
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This recipe is a keeper! I will definitely be making it again and again.


K DOGG
k-dogg@yahoo.com

The flavors in this dish are out of this world! The combination of sweet apples and savory tomatoes is simply divine.


Namuganzi Sarah
n.sarah33@gmail.com

I love how easy this recipe is to follow. Even as a beginner cook, I was able to whip up this dish in no time.


Chris Powell (Cass)
p65@gmail.com

This spaghetti dish was an absolute delight! The tangy sweetness of the apples paired perfectly with the rich tomato sauce, creating a flavor profile that was both unique and incredibly satisfying.