1 28oz can San Marzano tomatoes
3/4 cup diced celery3/4 cup dice carrot1 cup diced onion1 lb, Granny Smith apples (or similar), cored, peeled, and shredded6 Tbls EVO3 Cloves garlic minced or pressed1/4 cup Parmesan cheese + 1/4cup at the table1/4 cup chopped parsleySalt and pepper to taste1 lb SpaghettiStart pot of salted water for the spaghetti so that it has time to come to the boil. Puree the tomatoes, or run them through a food mill. Heat up 3 or 4 tablespoons of EVO in a skillet toss in the root vegetables to carmelize, after 5 minutes add the pureed tomatoes and the garlic. After another 5 minutes add the shredded apples and bring to a simmer.
Add the spaghetti to the boiling water, and cook to al dente. Add the cooked spaghetti to the sauce and toss it with 1/4 of Parmesan and parsley so that everything is well coated, if the sauce is a bit thick add some of the pasta water. Drizzle the remaining EVO and serve in a heated plate.
This was a delicious surprise and has been added to my regular repertoire for pasta.