Celery and Saffron Agrodolce Pasta

Serves 4

Watch the recipe video here

The best thing about this recipe is you’ll likely have most the ingredients already. It is super easy to throw this together for a quick supper or for a crowd. Some of the simplest of pastas are my favourite. Recipes like this and spaghetti aglio e olio are truly some of the best and quickest. I’m always in awe of the simplicity in which some people cook, Osterio 16 for example, with their catalogue of ‘easy pastas’.

I came across the sauce for this pasta recipe while cooking an Ottolenghi celery salsa and thought it would work perfectly as a pasta. Thank you for the endless inspiration!

Pinch of saffron
40g raisins
3 celery sticks, finely sliced
30g pine nuts
3 tbsp olive oil
4tsp capers
2 tbsp kalamata olives, chopped
1 lemon, zest of the whole lemon and 1/2 the juice
200g spaghetti
Handful parsley, finely chopped

Mix your saffron with a tbsp of boiling water and allow to sit. Also, cover raisins in boiling water and set aside for 20 minutes.

Put the olive oil in the pan over a medium to high heat. Add celery and pine nuts and let the celery soften and pine nuts golden. Remove and add to the mixing bowl with capers, olives, and lemon zest and juice. Drain and add raisins. Add saffron threads and water.

Make the spaghetti and then drain, keeping a little of the water. Over a high heat add the celery mix and a little pasta water until it all comes together. Finished with some finely chopped parsley and season if needed.