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extra-virgin olive oil garlic anchovy red beets black pepper hot pepper flat leaf parsley thin spaghetti hearts Parmesan
Viewed: 32 - Published at: 6 years agoIngredients
- 1 cup extra-virgin olive oil
- 4 cloves garlic, crushed
- 4 anchovy fillets, chopped
- 3 red beets, julienned
- 1 pinch black pepper
- 1 small hot pepper, minced
- 1 tablespoon chopped flat-leaf parsley
- 1 pound thin spaghetti
- 2 escarole hearts, coarsely chopped
- Parmesan
Method
- Heat the oil in a saute pan, add the garlic and brown.
- Add anchovy, beets, black pepper, hot pepper, and parsley.
- Cook over medium heat for about 2 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- 30 seconds before the pasta is finished cooking, add the escarole.
- Strain pasta and escarole together, and toss into the sauce.
- Serve, adding Parmesan, to taste.
