Penne with beetroot tops, pine nuts, raisins and olives
6 servings
35 minutes
Penne with beet greens, pine nuts, raisins, and olives is a true symphony of Italian cuisine flavors. The combination of tender beet greens, sweet raisins, tangy olives, and crunchy pine nuts gives the dish a rich palette of taste nuances. Balsamic vinegar adds a light acidity, creating the perfect balance between sweet and salty. The recipe's origins trace back to the traditions of Italian housewives who skillfully used seasonal products to turn them into gastronomic masterpieces. This dish is perfect for a cozy dinner or a festive table, allowing you to enjoy the flavors of the Mediterranean. It is best served hot, generously sprinkled with nuts to emphasize textural variety.
1
Cut beet greens into thin strips (2 cm wide), red onion (large bulbs) into thin half-rings, olives lengthwise into large pieces. Mince the garlic.
- Beet tops: 700 g
- Red onion: 3 heads
- Pitted olives: 100 g
- Garlic: 3 cloves
2
In a heavy-bottomed pan (25 cm in diameter), heat the oil, add the pine nuts, and sauté, stirring, over medium heat for 2 minutes. Transfer the nuts to a plate with a slotted spoon.
- Olive oil: 0.3 glass
- Pine nuts: 50 g
3
Add garlic to the remaining oil and sauté until golden. Add onion with 1/4 teaspoon of salt and continue to sauté for 8 minutes. Pour in vinegar and cook, stirring, until it evaporates (about 2 minutes).
- Garlic: 3 cloves
- Red onion: 3 heads
- Balsamic vinegar: 3 tablespoons
4
Add beet greens, water (3/4 cup), and salt (1/2 teaspoon) to the onion-garlic mixture, cover with a lid, and simmer, stirring occasionally, for about 12 minutes.
- Beet tops: 700 g
- Olive oil: 0.3 glass
- Olive oil: 0.3 glass
5
When the greens become soft, add raisins, mix, pour in 1/4 cup of water, season with salt (1/4 teaspoon), mix again, cover, and simmer, stirring occasionally, until soft (5-6 minutes).
- Light raisins: 60 g
- Olive oil: 0.3 glass
6
Meanwhile, boil water in a large pot, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander. Reserve 1 cup of the water used for cooking the pasta.
- Penne pasta: 350 g
- Olive oil: 0.3 glass
7
When the raisins soften, add olives and pasta to the pan, mix, cover with a lid, and cook for another 5-6 minutes, stirring occasionally. Add pasta water as needed. When the liquid thickens slightly, remove from heat.
- Pitted olives: 100 g
- Penne pasta: 350 g
8
Serve, sprinkled with pine nuts.
- Pine nuts: 50 g