PURPLE ROASTED BEETROOT MACARONI

It looks like a restaurant dish, it’s so beautiful. But it couldn’t be easier to prepare. The beets, roasted and beaten with a little cooking water, become the sauce that dyes the dough. Ricotta and dill complete the flavor of the dish.

INGREDIENTS

2 beetroots

250 g of bavette pasta

1 peeled garlic clove

Olive oil to taste
freshly ground salt and pepper

Crumbled ricotta to serve

Dill leaves (dill) to serve

PREPARATION MODE

Preheat the oven to 200 ° C.

Peel and cut the beets into quarters.
Cut a large piece of aluminum foil 35 cm x 40 cm, place the pieces of beet in the center, drizzle with a drizzle of olive oil and season with salt and pepper to taste. Join the ends together and fold, forming a bundle. Transfer to a baking sheet and bake for about 30 minutes, or until the beets are tender.

When the beet time is 10 minutes away, take a medium pan with about 3 liters of water over high heat. As soon as it boils, add 1 tablespoon of salt, add the pasta and mix. Let it cook for the time indicated on the package or until it is al dente, stirring from time to time.

Remove the baking sheet from the oven and, being careful not to burn yourself with the steam, open the aluminum foil bundle. Transfer the beets (with the liquid that was formed in the bundle) to the blender, add the garlic, 1 tablespoon of oil and season with ½ teaspoon of salt. Add ½ cup (tea) of the pasta cooking water and beat until smooth.

Once cooked, drain the water and transfer the pasta to a large bowl. Add the beet sauce and mix gently – it will absorb part of the sauce and become the color of the beet.

Serve next with crumbled ricotta cheese, dill leaves, olive oil and freshly ground black pepper.