Servings 0
Ingredients
- ¼ cup raw coconut oil
- 6 anchovy fillets
- 1 tsp crushed red pepper flakes (plus more if desired)
- 3 garlic cloves (peeled and crushed)
- 1 tbsp tomato paste
- 2 16-ounce cans chopped tomatoes
- 1 tbsp fresh parsley (minced)
- 1 tbsp capers (drained and rinsed)
- ½ tsp freshly ground black pepper
- 2 lbs fresh celery stalks (tops and bottoms trimmed, cut into 1-inch pieces)
Instructions
- In a large sauté pan over medium heat, melt the coconut oil. Add the anchovies and red pepper flakes and cook, stirring occasionally, until the anchovies dissolve into the oil, about 2 minutes.
- Add the garlic and sauté for another minute.
- Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes and cook another minute. Stir in the parsley, capers, and black pepper.
- Add the celery pieces, stirring well to coat them in the sauce. Reduce heat to medium-low and braise for about 20 minutes, or until the celery is very tender.
- Serve hot — and feel free to turn up the heat with an extra pinch of red pepper flakes!