Tubettini with celery sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Celery (abt 1 3/4 lb ea) |
| ⅓ | cup | Extra-virgin olive oil or to taste |
| 4 | Scallions, white and green parts, sliced thin | |
| 2 | Garlic clove(s), minced | |
| 1 | pounds | Tubettini or other small pasta |
| 3 | tablespoons | Chopped flat-leaf parsley |
| ½ | teaspoon | Dried red pepper flakes or to taste |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
Remove the tough outer celery ribs and reserve for another use. Rinse the hearts well and dry them. Chop the celery leaves and wrap them in a moist paper towel. Chop the inner ribs about the same size as the pasta. You should have about 3¾ cups chopped celery.
Heat the olive oil in a large frying pan over medium heat. Saut‚ the scallions and celery until tender but still firm, about 10 minutes.
Stir in the garlic and cook until fragrant, 1-2 minutes more. Remove from the pan and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain but do not rinse. In a large serving bowl, combine the pasta, celery sauce, chopped celery leaves, parsley, red pepper flakes, salt and pepper. Toss well and serve immediately.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95