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Celery root spaghetti à la puttanesca

Celery root spaghetti à la puttanesca

5 min
5 min
Prepared with:
Shredded Celery Root


1 ½ tbsp (22 ml) olive oil

2 cloves garlic, chopped

2 cans of Del Monte grated celery root

2 anchovy filets, chopped - optional

1/4 c (60 ml) sliced green and/or black olives

2 tbsp (30 ml) capers

Hot pepper flakes to taste

2 Italian tomatoes, chopped

1/4 c (60 ml) parsley, fresh chopped


In a large saucepan on medium-high, heat oil and sauté garlic for 30 seconds.

Add the celery root and cook, stirring for 2 minutes.

Add remaining ingredients and sauté for 3 to 4 minutes.

Serve with Parmesan, if desired.

To make celery root spaghetti à la calabrese, add tuna and oregano and serve with pecorino cheese.