Espaguetis con remolacha (Spaghetti Del Padrino)

Ingredientes

• 1/2 lb spaghetti
• 1/4 c olive oil
• 4 cloves garlic (crushed)
• 1/4 c panko breadcrumbs
• 4 anchovy fillets (skip, if you've vegan)
• 1 medium beet (julienned or thinly sliced)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 c spinach
• 2 tbsp capers
• 2 tbsp parsley

Preparación

1. 1

   Cook pasta: Cook spaghetti according to the package instructions.

2. 2

   Toast Garlic and Breadcrumbs: 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.

3. 3

   Saute: 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.

4. 4

   Add capers and spinach and stir until the spinach wilts, for another 1-2 minutes. Adjust the seasoning.

5. 5

   Combine: Drain pasta, reserving 1 cup of pasta cooking water. Add spaghetti to beets and mix to combine.

6. 6

   Serve: Divide the spaghetti between two bowls. Garnish with parsley and serve.