Spaghetti With Rubies
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/3 cup olive oil
- Chop
- Water
- 1 pinch crushed red pepper -- or to taste coarse salt -- to taste
- 2 garlic cloves -- finely chopped
- Pasta
- 2 bunches beets -- (8 medium beets, -- about 2 pounds)
- 1 pound thin spaghetti or linguine
Possible health benefits
General information, not medical advice.
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Beet
High in folate · 109 µg per 100 g, 55% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of potassium · 325 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of manganese · 0.3 mg per 100 g, 16% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 1.6 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Beets, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat the oven to 400 degrees F.
- Trim the tops and stems off the beets. Was the beets under cool running water and scrub them with a brush. Wrap the beets in aluminum foil and bake for 45 minutes, or until tender. Leg cool, then peel and coarsely chop the beets.
- In a skillet large enough to hold all of the pasta, combine the olive oil, garlic, and red pepper. Cook over medium heat for about 30 seconds, or until the garlic is fragrant and the oil is sizzling. Add the chopped beets and turn them in the oil mixture until just heated through.
- Bring a large pot of cold water to a b oil Add salt and the spaghetti. Cook until the spaghetti is almost al dente, tender yet firm to the bite. Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Pour the spaghetti into the skillet with the beets. Add some of the cooing water. Simmer over medium heat, constantly turning the spaghetti with beets, until the pasta is evenly colored, about 2 minutes.
- Yield: 4 servings
- By Angele Freeman on Mar 8, 1997
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Vegetable peeler
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Spatula
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Colander