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Spaghetti With Rubies




Source of Recipe


The Daily Oregonian


Recipe Introduction


The recipe calls for baked beets, This gives the dish an almost beefy flavor. However boiling them is fine. Leave the stem end 1/2 inch long, and the root end intact to prevent the juices from bleeding out.


List of Ingredients




2 bunches of beets (2 pounds)
1/3 C olive oil
2 cloves garlic, finely chopped
pinch of crushed red pepper
Coarse salt, to taste
1 pound fettuchini or spaghetti



Recipe



Preheat oven, 400 degrees F
Wash and trim beets. Wrap in foil and bake for 45 minutes, or until tender. Let cool. Peel the beets, romoving the stem end and root if boiled beets are used. Chop the beets fairly fine.
In a large skillet, combine the olive oil, garlic and red pepper. Cook on medium heat for 30 seconds, or until the garlic is fragrant and the oil is sizzling. Add the chopped beets and mix until beets are just heated through.
In stockpot, boil plenty of salted water and cook the spaghetti al dente. Drain, reserving 1/2 C of the cooking water.
Pour the spaghetti into the large skillet with the beets. Add some of the cooking water. Simmer over medium heat, constantly turning the spaghetti and beets, until pasta is evenly colored. (2 minutes)
Serve hot.