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

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