Spaghetti with Beets (Spaghetti Del Padrino)

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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cook pasta: Cook spaghetti according to the package instructions.
2. 2Toast 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. 3Saute: 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. 4Add capers and spinach and stir until the spinach wilts, for another 1-2 minutes. Adjust the seasoning.
5. 5Combine: Drain pasta, reserving 1 cup of pasta cooking water. Add spaghetti to beets and mix to combine.
6. 6Serve: Divide the spaghetti between two bowls. Garnish with parsley and serve.