Celeriac Pasta with Puttanesca Sauce

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  5 cloves, minced or 15g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Capers

  Canned

  3 tbsp, drained or 27g

• Olives

  Ripe, canned (jumbo-super colossal)

  5 oz or 142g

• Balsamic vinegar

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Slice off the knobby exterior of the celeriac – this may leave you with only ¾ of the original vegetable. Slice the root into half-inch (1.25cm) sections. Using a mandoline slicer, run the celeriac slices lengthwise to create ribbons. (1mm thickness recommended). Alternatively, slice into "ribbons" carefully with a sharp knife.
2. Place celeriac ribbons in a large bowl and toss with a squeeze of fresh lemon juice to prevent browning. Set aside until ready to use.
3. In a medium saucepan, heat the olive oil on low heat. Add the crushed chili flakes and let steep as the oil warms up. When the oil is hot add the garlic and let fry gently for 1-2 minutes, then add the onion and cook until translucent, 5 minutes or so. Watch that the oil doesn’t get too hot – use a thermometer if needed and remove it from the burner if necessary (olive burns around 320°F / 160°C).
4. While the onions are cooking, pit the olives if necessary by lining several up on a cutting board and smashing them with the flat side of a knife blade. The pits are now easily removed. Roughly chop once or twice.
5. Add the remaining ingredients to the oil, stir well, and cover to simmer for as long as you have (minimum 10 minutes). If the sauce becomes too thick, add a little water until the desired consistency is reached.
6. Place desired servings of celeriac pasta in each bowl. Serve with the hot sauce on top, and garnish with a few extra olives, capers and caper berries. Drizzle with olive oil and chopped parsley. Enjoy.

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