Servings 0
Ingredients
- ¼ cup raw coconut oil
- 6 anchovy fillets
- 1 tsp red pepper flakes plus more if desired
- 3 garlic cloves crushed
- 1 tbsp tomato paste
- 2 16-oz. cans chopped tomatoes
- 1 tbsp minced fresh parsley
- 1 tbsp capers drained and rinsed
- ½ tsp freshly ground black pepper
- 2 lbs celery stalks, tops and bottoms trimmed cut into 1-inch pieces
Instructions
- In a large sauté pan, melt the coconut oil over medium heat. Add the anchovies and red pepper flakes, stirring occasionally, until the anchovies melt into the oil - about 2 minutes.
- Toss in the garlic and sauté for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, then add the chopped tomatoes. Stir well and cook for another minute.
- Add the parsley, capers, and black pepper, mixing everything together.
- Add the celery to the pan, stirring to coat it thoroughly in the sauce. Lower the heat to medium-low and braise for 20 minutes until the celery is tender and infused with all the saucy goodness.
- Serve hot - and if you like an extra kick, sprinkle on a bit more red pepper flakes.