| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
bn |
Beets (8 medium beets, about 2 pounds) |
| 1/3 |
c |
Olive oil |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
pn |
Crushed red pepper, or to taste |
|
|
Coarse salt, to taste |
| 1 |
lb |
Thin spaghetti or linguine |
INSTRUCTIONS
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 1/2 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@netusa1.net>
on Mar 8, 1997.
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