Celeriac pasta with tomatoes and mint or basil

30 minutes. Serves 4.

3⁄4 pound ripe tomatoes, seeded and finely chopped (peeled if desired), or cherry tomatoes, finely chopped 1⁄2 teaspoon balsamic vinegar 1 to 2 garlic cloves, minced or put through a press 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1 to 2 tablespoons minced or slivered fresh mint or basil (to taste) 1 3⁄4 to 2 pounds celeriac (2 good-size bulbs), ends trimmed, peeled 2 ounces feta, crumbled (about 1/2 cup)

1. In a wide bowl, toss together the tomatoes, balsamic vinegar, garlic, olive oil, 1 ⁄4 teaspoon salt and several grinds of pepper, and mint or basil. Taste, adjust the seasoning as desired, and set aside for 15 minutes to give the flavors time to develop.

2. Use the shredder blade on the spiralizer to prepare the celeriac while you bring a large pot of salted water to a boil. Take up handfuls of the shredded celeriac and cut long strands into manageable lengths using scissors.

3. When ready to serve, add the celeriac noodles to the boiling water and boil quickly to soften, 30 seconds to 1 1⁄2 minutes. Drain and toss with the tomato sauce and feta. Serve warm or room temperature.

Note: From Martha Rose Shulman. If desired, add a 15-ounce can of drained chickpeas to the pasta. The celeriac can be spiralized up to two days ahead, and the sauce made several hours in advance of final preparation.