Spaghetti del Padrino Recipe

Name: Spaghetti del Padrino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 4 cloves garlic, crushed; 4 anchovy fillets, chopped; 3 red beets, julienned; 1 pinch black pepper; 1 small hot pepper, minced; 1 tablespoon chopped flat-leaf parsley; 1 pound thin spaghetti; 2 escarole hearts, coarsely chopped; Parmesan

Servings: persons

1 cup extra-virgin olive oil
4 cloves garlic, crushed
4 anchovy fillets, chopped
3 red beets, julienned
1 pinch black pepper
1 small hot pepper, minced
1 tablespoon chopped flat-leaf parsley
1 pound thin spaghetti
2 escarole hearts, coarsely chopped
Parmesan

1
Heat the oil in a saute pan, add the garlic and brown.
2
Add anchovy, beets, black pepper, hot pepper, and parsley.
3
Cook over medium heat for about 2 minutes.
4
Cook the spaghetti in a large pot of boiling salted water until al dente.
5
30 seconds before the pasta is finished cooking, add the escarole.
6
Strain pasta and escarole together, and toss into the sauce.
7
Serve, adding Parmesan, to taste.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 4 cloves garlic, crushed, 4 anchovy fillets, chopped, 3 red beets, julienned, and more.

Yes, Spaghetti del Padrino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti del Padrino

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