This is my version of a rich and tomatoey pasta dish that I used to order often at an Italian cafe in my old neighborhood. I haven't had it in years but recently it was on my mind, so I decided to take a stab at it. Beets and tomato sauce might seem like an odd combination but once you've had it, you'll love it.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
You can use your preferred brand of gluten-free pasta if you avoid wheat
Suitable for vegans and vegetarians
2 medium beets (about 1 cup cooked beet)
1 tbsp. olive oil
1 tsp salt
1 clove of garlic, finely chopped
2 tbsp. red onion, finely chopped
1 tin of tomatoes (750 ml - 800 ml)
1/2 cup fresh basil leaves
4 cups cooked spaghetti
Wrap the beets, left whole and with the skin on, in aluminum foil and place them on a baking tray. Bake at 375F for an hour, then open up the foil and let cool until they are touchable. Trim the ends off and peel the skin away. Roughly chop the beets into 1 cm cubes and set aside.
Heat the olive oil, salt, garlic, and onion in a medium pot until it becomes fragrant and softened. Add the tomatoes and allow to simmer for at least an hour with the lid on and askew, and then for a half hour on low with the lid off. Stir often, mashing up the tomatoes with your spoon. Add the cubed beets and the basil at the end and stir well. Let it simmer for another half hour. In the meantime, boil the pasta according to package directions. Make sure the water is nice and salty. Add the strained, cooked pasta to the sauce and mix it up really well.