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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!