Circle B Kitchen
In celebration of the happy announcement that my next grandchild is going to be a long-awaited girl, I came up with this recipe for pink pasta. But while it was designed for its aesthetic beauty, it has the added bonus of also tasting amazing. This recipe makes enough for 6-8 people, so if you’re cooking for a smaller group than that, just cut the recipe in half.
Serves 6-8
3 or 4 medium-sized beets (about a pound)
1 lb thin spaghetti
2 tablespoons extra virgin olive oil
½ red onion, minced
2 cloves garlic, minced
½ cup red wine
½ cup balsamic vinegar
2 tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
Crumbled feta cheese for serving
Scrub the beets really well, trim the ends cut in half. Place in a largish pot of boiling water and cook for 30 minutes. If your beets are very small, no need to cut them and reduce the cooking time.
Let the beets cool for 5 minutes or so and then don some clean rubber gloves. Rub the outside of each beet and the skins will just come right off. Cut the beets into small dice and set aside.
Stir together the balsamic vinegar and the sugar and set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté for 4-5 minutes and then add the minced garlic. Saute for another minute and then add the wine. Let the wine cook down and reduce by about half and then season with salt and pepper.
Add the diced beets to the pan and continue to cook for another minute.
Stir the balsamic/sugar mixture well to be sure the sugar is dissolved and add it to the pan. Stir well and simmer for a few minutes, allowing the beets to absorb the flavors of the sauce. Taste for seasoning.
Meanwhile bring a pot of salted water to a boil. Add the pasta and cook for 5-6 minutes, or until just al dente. Reserve a cup of the pasta water and drain the pasta.
Add the pasta to the sauté pan, using tongs to incorporate the pasta into the sauce until the noodles are pink, adding some of the pasta cooking water as needed to keep the sauce loose and completely coating the pasta.
To serve, place in serving bowls and top with crumbled feta cheese.