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Recipe from: Andrea Albin, Gourmet, August 2009
2 pounds tomatoes, divided
1 fresh hot cherry pepper, stemmed and chopped, optional
¼ teaspoon hot red pepper flakes
6 tablespoons extra-virgin olive oil
1 celery rib, finely chopped
1 pound fresh mozzarella, chopped
2 tablespoons chopped celery leaves
Accompaniment: 1 pound capellini, cooked and drained
Halve 1 pound tomatoes, then purée with cherry pepper (if using), red pepper flakes, oil, and ½ teaspoon salt in a blender until smooth. Finely chop remaining tomatoes and combine with celery and tomato purée in a large bowl.
Toss hot capellini with tomato sauce and mozzarella. Serve sprinkled with celery leaves.