Recipe courtesy of Luigi Celentano
Show: Cooking Live
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Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

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