- 8 medium beets, about 2 pounds
- 1/3 cup ITALICO Extra Virgin Olive Oil
- 2 garlic cloves, finely chopped
- Pinch of crushed red pepper to taste
- Coarse salt to taste
- 1 pound of spaghetti, linguine, etc.
Preheat the oven to 400 degrees F
Trim the tops and stems off the beets. Wash the beets under cool water and scrub them with a brush. Wrap the beets in aluminum foil and bake for 45 minutes or until tender. Let cool, then peel and coarsely chop.
In a skillet large enough to hold all the pasta, combine the ITALICO EVOO, 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 water to a boil. Add salt and the spaghetti. Cook until almost al dente. Drain the spaghetti, reserving ½ cup of the cooking water.
Pour the spaghetti into the skillet with the beets. Add some of the cooking water. Simmer over medium heat, constantly turning the beets with the pasta, until the pasta is evenly colored, about 2 minutes.
Serve at once.
This is a recipe from Massa Maratttima area. The author (Michele Scicolone) saw bright red bowls of pasta being served and the waiter said it was spaghetti with rubies (the little cubes of beets).