This recipe is adapted from Lidia’s version here. I don’t hold with all that blended tomatoes in a sauce nonsense, but this is a really good quick mid-week meal. Any apples will work including sweet and I used fuji apples. The wheat pasta goes very well and makes the dish a little heartier, but normal noodles can be used.
Spaghetti with Apple Sauce
- 1/2 cup celery minced
- 1/2 cup onion minced
- 2 apples peeled, cored and shredded
- 4 leaves basil cut into ribbons
- 2 28-ounce cans tomatoes crushed by hand very well
- 1 cup grated Romano
- 1 lb whole wheat spaghetti
- 2 tbsp butter
In a large saute pan melt butter over medium heat and saute onion until it is dark golden brown. Add celery and cook until softened. Add tomatoes and basil and simmer over medium heat for 10 minutes. Add apples and cook until sauce thickens, about 20 minutes more. Meanwhile cook pasta to al dente in boiling salted water. Add cheese to tomato sauce and mix well then toss pasta with a few spoonfuls of sauce. Serve out noodles and top with more sauce and extra cheese.