Spaghetti di Vino con Barbabietola


This traditional Florentine dish is simple and pretty. In a word, divine! An Italian friend who shared this recipe recommends using butter in addition to the olive oil if your wine is tannic.


Ingredients:
· 3 medium red or yellow beets, with 1 inch of stems still on, reserve greens
· 8 ounces spaghetti
· 2 tablespoons olive oil1 large sweet onion, finely chopped
· 2 cups finely sliced beet greens
· 4 cloves garlic, minced
· 3/4 cup Merlot or other full-bodied, plummy red wine (with medium tannins)
· 1/4 cup dried raisins or currants
· 1/2 teaspoon salt, or to taste
· 1/2 teaspoon freshly ground pepper, or to taste
· 2 tablespoons fresh lemon juice
· 1/4 cup toasted pine nuts
· Freshly ground pepper


Method
Bring a medium saucepan of salted water to a boil over high heat. Add the beets and reduce the heat to medium-low. Cover and simmer until the beets can be pierced with a knife, about 30 to 45 minutes. (Or, place the beets in a microwaveable dish with about 1/4 cup salted water; cover with a lid or plastic wrap. Microwave on high power for 8 minutes or until thoroughly cooked, turning the beets at 2-minute intervals.)
When the beets are cool enough to handle, remove the skins (see Tip below). Cut the beets into 2 x 1/4-inch strips.
Bring a large pot of salted water to a boil. Cook the spaghetti 2 to 3 minutes less than package directions. (The pasta should be slightly undercooked but not crunchy.)
While the pasta is cooking, heat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the beet greens and garlic; stir constantly until the greens are wilted, about 1 minute.
Stir in the beets, wine, currants, salt, and pepper; cook, stirring often, for about 5 minutes. The wine should be reduced but not totally evaporated. Stir in the lemon juice.
When the pasta cooked according to the above instructions, drain well. Return to the pot. Add the beet mixture. Stir over medium heat until the spaghetti absorbs the wine and turns red. Remove from the heat. Add the pine nuts; toss again. Taste and adjust the seasoning.