Trofie with tomato sauce, pine nuts and celery


500 g de pasta Trofie Maffei

3 tomatoes

1 clove garlic

1 tablespoon chopped parsley

2 tablespoons pine nuts

1 celery

extra virgin olive oil

salt to taste


Peel the tomatoes and remove the seeds. Place the tomatoes, the garlic, the parsley, the celery cut into small pieces and the pine nuts in a pot (photo 1). Pounded the ingredients until you get a paste, then transfer it into a pot and add oil slowly to obtain a smooth sauce (photo 2). Add salt if necessary. Boil pasta in salted boiling water, drain it al dente and pass it into the sauce (photo 3). Garnish with a few toasted pine nuts and serve.

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