Rigatoni with Caramelized Celery | Italian Flavor
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25 min
Quick
Sezamo
Rigatoni cu țelină apio caramelizată, nuci crocante și parmezan. O rețetă italiană rapidă, reconfortantă și plină de textură.
Ingredients
Preparation method
Preparing the ingredients
Wash the celery stalks and cut them into thin diagonal slices. Peel the garlic cloves and slice them thinly. Break the walnut kernels into larger pieces.
In a dry pan, lightly toast the walnuts over medium heat for 2-3 minutes, until crispy and fragrant. Transfer them to a plate and set aside.
Cooking the pasta and caramelizing the celery
Bring a large pot of water to a boil with sea salt. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente (about 10-12 minutes). Reserve a cup of the pasta cooking water before draining.
Chef's tip
Do not discard the pasta cooking water: the starch in the water is essential for binding a silky sauce without adding cream.
For an even richer flavor, you can toast the walnuts with a small knob of butter just before removing them from the pan.
15 min
Under an hour
