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Spaghetti garlic oil and beetroot

by Ada Parisi
11287 views 5 min read
Spaghetti aglio olio e rape rosse

A beautiful dish, good and lightweight: spaghetti garlic and beetroot. I would have more to say about this recipe except that this simple recipe I made and remade for the whole family in great demand already 4 times. You know that I really like doing variations on that great genius classic and timeless which is the garlic paste, Olio e peperoncino. So, after the SPAGHETTI WITH WALNUTS AND GARLIC OIL BOTTARGA, the RAVIOLI STUFFED WITH GARLIC AND CHILLI OIL, the PASTA WITH GARLIC AND OIL COOKED AND RAW SHRIMP AND EGGPLANT, I thought of these simple spaghetti. That, however, have a special feature: the color, a vibrant purple given by beetroot puree, the so-called beet.

A plant that, despite the violent colouration, It has an extraordinary delicacy in taste. and a slightly earthy nuance that I find appealing. I added to spaghetti garlic oil and beetroot also toasted hazelnuts, for a crisp note and a little’ ricotta salata, a note sapida. Obviously, If not used the ricotta it becomes a recipe vegan tasty and different from the usual. Is’ a first flat easy, He prepares for a moment and, if you served in a dish by a contrasting color or simply white, surely surprise your guests in appearance and taste.

Try recipes with beetroot

Among other things, I remind you that the red turnips are a vegetable perhaps a little’ underestimated in Italy: for example try them in WARM SALAD WITH GREEK YOGURT AND NUTS or in a LIGHT AND CREAM SOUP or, if you love the strong flavors, in RAPE AND RED RICE gorgonzola DOP. You will see that goodness. Have a good day!

Spaghetti aglio olio e rape rosse


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


360 grams of spaghetti

2 fresh red beets (beets)

2 cloves of garlic from Sulmona

1 red pepper

extra virgin olive oil, to taste

a handful of hazelnuts

ricotta salata or pecorino Dop, to taste


Conservate l'acqua di cottura perché vi servirà per lessare la pasta. While the cook turnips, pulire l'aglio e tritarlo (or you can leave it whole, crush it slightly and then remove it after cooking, If you prefer), red pepper cut in slices (if you choose to remove the seeds, all or part, or leave them for a first dish more spicy).

Put plenty of extra virgin olive oil in a frying pan, aggiungere l'aglio e il peperoncino e scaldare a fuoco basso, finché l'aglio non sarà lievemente dorato e non si sprigionerà un buon profumo. Add the mashed turnips, fire off, and add salt. Toast hazelnuts and chop coarsely.

Lessare la pasta nell'acqua di cottura della rape, aggiungendo se necessario un po' di acqua e salandola. Drain the pasta al dente and toss in pan with the sauce of beetroot and, If necessary, un po' dell'acqua di cottura. Serve spaghetti garlic, olio e rape rosse guarnendo il piatto con le nocciole tostate e con un po' di ricotta salato o di pecorino stagionato Dop grattugiato. Bon appétit!

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Anto 30 December 2018 - 18:17

Hi Ada,
I am a doctor and police officer, we share membership of a beautiful and unique land and passion for cooking, I congratulate you on your blog and not just for the recipes that public but also for the refinement of pottery.
For this recipe, when you're in a hurry, and to save time, you can use red beets steamed for sale in supermarkets?
I would be grateful if you would answer

Ada Parisi 30 December 2018 - 21:28

Hello Antonio, thank moltoper his appreciation. "Si, can use pre-cooked turnips. I suggest you cut them into pieces and whip until the mixture is smooth and homogeneous puree and salt lightly, always asaggiando. Then continue as the recipe. Best wishes and happy holidays. ADA

elisabetta corbetta 30 December 2018 - 13:55

Super good and colorful

Ada Parisi 30 December 2018 - 21:29

Thank you Dear! Happy new year!


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