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1
Pour the canned tomatoes into the food processor or blender; puree until smooth.
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2
Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan.
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3
Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
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4
Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
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5
Cook, stirring occasionally for 5 minutes or so.
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6
As the tomatoes perk, peel and core the apples, and remove the seeds.
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7
Shred them, using the coarse holes in a shredder or grater.
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8
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
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9
Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender.
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10
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
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11
Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
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12
Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
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13
Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
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14
Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
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15
Serve immediately, passing more cheese at the table.
