Celeriac Pasta with Puttanesca Sauce

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Garlic

  Raw

  5 cloves, minced or 15g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Capers

  Canned

  3 tbsp, drained or 27g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

• Balsamic vinegar

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  1 tbsp or 4g

• Celeriac

  Raw

  16 oz or 454g

Directions

1. Prepare the celeriac by removing the knobby exterior, then slice into half-inch sections. Create ribbons using a mandoline slicer or a sharp knife to a thickness of 1mm. Toss with lemon juice to prevent browning.
2. Heat olive oil in a saucepan over low heat. Add crushed chili flakes and garlic, cooking until fragrant. Add onion and cook until translucent.
3. Pit and roughly chop the olives. Add olives, capers, tomatoes, balsamic vinegar, and salt to the saucepan. Simmer covered for at least 10 minutes, adjusting thickness with water as needed.
4. Serve the celeriac pasta with the hot puttanesca sauce, garnished with olives, capers, and chopped parsley.