Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review