Yield: 1 Servings
|2 bunches||Beets (8 medium beets, about 2 pounds)|
|⅓ cup||Olive oil|
|2 \N||Garlic cloves, finely chopped|
|1 pinch||Crushed red pepper, or to taste|
|\N \N||Coarse salt, to taste|
|1 pounds||Thin spaghetti or linguine|
Preheat the oven to 400 degrees F.
Trim the tops and stems off the beets. Was the beets under cool running water and scrub them with a brush. Wrap the beets in aluminum foil and bake for 45 minutes, or until tender. Leg cool, then peel and coarsely chop the beets.
In a skillet large enough to hold all of the pasta, combine the olive oil, garlic, and red pepper. Cook over medium heat for about 30 seconds, or until the garlic is fragrant and the oil is sizzling. Add the chopped beets and turn them in the oil mixture until just heated through.
Bring a large pot of cold water to a b oil Add salt and the spaghetti. Cook until the spaghetti is almost al dente, tender yet firm to the bite. Drain the spaghetti, reserving ½ cup of the cooking water.
Pour the spaghetti into the skillet with the beets. Add some of the cooing water. Simmer over medium heat, constantly turning the spaghetti with beets, until the pasta is evenly colored, about 2 minutes.
Yield: 4 servings
NOTES : (Courtesy of Michele Scicolone, A Fresh Taste of Italy) Recipe by: Cooking Live Show #CL8829 Posted to MC-Recipe Digest V1 #504 by Angele Freeman <jfreeman@...> on Mar 8, 1997.