Spaghetti in Tomato and Apple Sauce

I've been watch catching a number of episodes of Lidia's Italy on TLN, and she was exploring the food of  Trentino and Alto-Adige, and a very interesting and unique dish is Spaghetti con salsa di Pomodorie e Mele.  I started with Lidia's recipe but modified it for my taste so here my take on a Trentino fall classic.

1 28oz can San Marzano tomatoes

3/4 cup diced celery

3/4 cup dice carrot 

1 cup diced onion

1 lb, Granny Smith apples (or similar), cored, peeled, and shredded

6 Tbls  EVO

3 Cloves garlic minced or pressed 

1/4 cup Parmesan cheese + 1/4cup at the table 

1/4 cup chopped parsley 

Salt and pepper to taste  

1 lb Spaghetti 

Start pot of salted water for the spaghetti so that it has time to come to the boil.  Puree the tomatoes, or run them through a food mill.  Heat up 3 or 4 tablespoons of EVO in a skillet toss in the root vegetables to carmelize, after 5 minutes add the pureed tomatoes and the garlic. After another 5 minutes add the shredded apples and bring to a simmer.

Add the spaghetti to the boiling water, and cook to al dente. Add the cooked spaghetti to the sauce and toss it with 1/4 of Parmesan and parsley so that everything is well coated, if the sauce is a bit thick add some of the pasta water. Drizzle the remaining EVO and serve in a heated plate.

This was a delicious surprise and has been added to my regular repertoire for pasta.

Beun Provecho

More Later....
G