Adapted from foodnetwork.com
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
3 anchovy fillets, chopped
2 Beets, julienned
1 pinch black pepper
up to 1 tsp red pepper flakes, to taste
1 Tbls. chopped Parsley
12 oz. spaghetti
1 head Escarole, coarsely chopped
Parmesan cheese
Heat the oil in a sauté pan, add the garlic and let turn golden brown. Add anchovy, beets, black pepper, red pepper flakes, and parsley. Cook over medium heat for about 2 minutes. Cook the spaghetti in a large pot of boiling salted water until al dente. Add the escarole and cook just 30 seconds longer. Strain pasta and escarole together, and toss into the sauce. Use tongs to turn and coat evenly. Serve, with fresh grated Parmesan.