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Celery spaghetti with tomato sugo

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Ingredients for 2 servings:

  • 1 small celery root
  • 500 g tomatoes
  • 100 g onion(s)
  • 1 handful of basil
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 carnations
  • 2 bay leaves
  • salt and pepper
  • Sugar
  • 1 tbsp oil
  • e.g. water or wine
  • n. B. Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the celery and spiralize the spaghetti. Fry in a pan in oil until they just have a nice bite. Take the tomatoes, remove the stems, make a cross-shaped cut, and blanch them in hot water. Peel off the skin and roughly dice. Peel and dice the onions, and fry them in a little oil. Add the tomatoes, oil, garlic, balsamic vinegar, cloves, and bay leaves and simmer. If it gets too thick, add a little water or wine. Finally, season with sugar, salt, and pepper and stir in the washed and finely chopped basil. Let it stand for a moment and serve with the celery spaghetti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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