Tubettinini with Celery Sauce

Tender celery and scallions are sautéed with olive oil and garlic, then tossed with tiny tubettini pasta, fresh parsley and a touch of red pepper. Cutting the celery approximately the same size as the pasta gives this simple dish an especially attractive, uniform appearance.

Tubettinini with Celery Sauce 

Servings: 4–6
Prep Time: About 20 minutes
Cook Time: About 20 minutes

Ingredients:

• 2 bunches celery (about 1¾ pounds each)
• ⅓ cup extra-virgin olive oil, or to taste
• 4 scallions, white and green parts, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh flat-leaf parsley
• ½ teaspoon dried red pepper flakes, or to taste
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Tubettini pasta

Instructions:

1. Remove the tough outer ribs from the celery and reserve them for another use. Rinse the celery hearts well and dry them.
2. Chop the celery leaves and wrap them in a moist paper towel until ready to use.
3. Chop the inner celery ribs approximately the same size as the tubettini. You should have about 3¾ cups chopped celery.
4. Heat the olive oil in a large skillet over medium heat. Add the scallions and celery and sauté until tender but still firm, about 10 minutes.
5. Stir in the garlic and cook until fragrant, 1–2 minutes longer. Remove from the heat and keep warm.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the tubettini until al dente. Drain well, but do not rinse.
7. In a large serving bowl, combine the hot pasta, celery sauce, chopped celery leaves, parsley, red pepper flakes, salt and pepper.
8. Toss thoroughly and serve immediately.

Tip: For the most attractive presentation, cut the celery into pieces approximately the same size as the tubettini. Tomato or roasted red pepper can also be added, although the original version is intentionally all about the celery.

Source: Unknown