Serves: 4
Total Calories: 483
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Scrub the beets and wrap them in a large sheet of aluminum foil, sealing tightly. Place the package on a baking sheet. Bake for 45 to 75 minutes, depending on size, or until the beets feel tender when pierced through the foil with a sharp knife. Let the beets cool in the foil. Peel and chop the beets.
2 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the beets and stir them in the oil mixture until just heated through.
3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite.
4 Drain the pasta, reserving some of the cooking water. Pour the linguine into the skillet with the beets. Add some of the cooking water and cook over medium heat, turning the pasta with a fork and spoon until evenly colored, about 2 minutes. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Beets and Garlic recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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