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Pan-Cooked Celery With Tomatoes and Parsley

mobile.nytimes.com
  • 20 minutes
  • Serves 4

INGREDIENTS

1 bunch

celery

1 tbsp

extra virgin olive oil

4

garlic cloves

1

anchovy

14 oz

canned tomatoes

3 tbsp

flat-leaf parsley

1 pinch

sugar

1 serving

salt and pepper