Many call the first month of year: Veganuary.
I do not belong to this group. But I have a good amount of veggies in my fridge to cook from.
Celery stalks are often so unappriciated. Just dip them and eat them raw is boring. Sofritos and other use for base flavouring is the prime method to cook with them. I went through different websites and found this recipe (kistengefluester)
The combination of celery and capers is tasty. Fruity tomato sauce makes it even better. Do not cook the celery too long. It needs to retain its crunchiness.
Recipe for 2:
220 g linguine
4 stalks of celery, 3 tbsp capers, 1 yellow onion, 3 cloves of garlic
200 ml tomato passata, 1 tsp sugar, salt, pepper, 1 + 2 tbsp olive oil
Fry off onion, garlic in oil. After 3 min add small chunks of celery. Give them 3 more min. Season and add capers and tomato passata and sugar.
Cook your linguine and add some pasta water to the sauce.
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