Spaghetti with Beets (Spaghetti Del Padrino)

Name: Spaghetti with Beets (Spaghetti Del Padrino)
Prep time: 15 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Ingredients: ½ lb Spaghetti; ¼ c olive oil; 4 cloves garlic; ¼ c panko breadcrumbs; 4 anchovy fillets; 1 medium beet; ¼ teaspoon salt; ¼ teaspoon pepper; 2 c spinach; 2 tablespoon capers; 2 tablespoon parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2
Calories
737 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with Beets (Spaghetti Del Padrino)

Knox Blevins

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Spaghetti with Beets (Spaghetti Del Padrino) is a delicious take on pasta. The beets add a subtle earthy flavor and a vibrant color to the pasta, making it a wonderful choice for family dinners, potlucks, and entertaining guests.

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Ingredients

Servings

½ lb Spaghetti
¼ c olive oil
4 cloves garlic crushed
¼ c panko breadcrumbs
4 anchovy fillets
1 medium beet julienned or thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
2 c spinach
2 tablespoon capers
2 tablespoon parsley

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Instructions

Cook spaghetti according to the package instructions.
Meanwhile, heat 1 tablespoon of olive oil in a medium skillet and over medium heat. Add 1 clove of garlic and breadcrumbs. Toast, stirring continuously for about 1-2 minutes until the breadcrumbs turn golden brown. Promptly remove from the heat and transfer the breadcrumbs into a small bowl.
Wipe the skillet clean and the remaining 3 tablespoons of olive oil, remaining 3 cloves of garlic, anchovies, and beets. Add salt and pepper. Cook on medium-low heat, stirring occasionally for about 5 minutes until the beets soften.
Add capers and spinach and stir until the spinach wilts, for another 1-2 minutes. Adjust the seasoning.
Drain pasta, reserving 1 cup of pasta cooking water. Add spaghetti to beets and mix to combine.
Divide the spaghetti between two bowls. Garnish with parsley and serve.

Notes

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Always cook your spaghetti just until al dente. This means it's still slightly firm when you bite into it. It will continue to cook a little more when you mix it with the other ingredients.
Toasting your panko breadcrumbs with garlic and olive oil adds a delicious, crunchy texture to your dish. Be sure to keep an eye on them as they can burn quickly.
Don't be afraid of using anchovy fillets. They add a deep, savory flavor to the dish without making it fishy. They will melt into the oil and combine with the other ingredients.
Julienneding or thinly slicing your beets will help them cook faster and also blend well with the spaghetti.
Reserving 1 cup of pasta cooking water is a common practice in Italian cooking. It's starchy and can help thicken your sauce and make it stick to the spaghetti better.
This dish is best served immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet and add a little bit of water to loosen up the sauce.

Nutrition Information

Show Details

Calories 737kcal (37%) Carbohydrates 98g (33%) Protein 20g (40%) Fat 30g (46%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Cholesterol 5mg (2%) Sodium 642mg (27%) Potassium 652mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3181IU (64%) Vitamin C 18mg (20%) Calcium 107mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 737 kcal

% Daily Value*

Calories	737kcal	37%
Carbohydrates	98g	33%
Protein	20g	40%
Fat	30g	46%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Cholesterol	5mg	2%
Sodium	642mg	27%
Potassium	652mg	14%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3181IU	64%
Vitamin C	18mg	20%
Calcium	107mg	11%
Iron	4mg	22%