Radiatore with Tomatoes And Beet Greens

Name: Radiatore with Tomatoes And Beet Greens
Total time: 30 min
Yield: 6 first-course servings
Cuisine: italian
Ingredients: 6 ripe tomatoes; 4 cloves garlic, minced (green part removed); 4 tablespoons olive oil; 4 sun dried tomatoes, chopped; 1 teaspoon sugar; 2 bunches beet leaves; 1 pound radiatore; 2 tablespoons freshly grated Romano cheese; 2 tablespoons freshly grated Parmesan cheese; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Italian Classic Updated for Summer Buffets

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Ingredients

Yield:6 first-course servings

6ripe tomatoes
4cloves garlic, minced (green part removed)
4tablespoons olive oil
4sun dried tomatoes, chopped
1teaspoon sugar
2bunches beet leaves
1pound radiatore
2tablespoons freshly grated Romano cheese
2tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes. Remove with a slotted spoon. Peel, seed and chop them.
Step 2
Soften the garlic in the olive oil. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
Step 3
Remove the stems from the beet leaves. Wash the leaves thoroughly and boil them for four to five minutes in salted water. Drain and refresh under cold running water. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
Step 4
Cook the radiatore in six quarts boiling salted water until al dente. Meanwhile, heat the tomato sauce and stir in the beet greens. Season to taste with salt and pepper. Drain the radiatore and toss with the sauce. Add the cheese and mix thoroughly. Serve at once, passing more Parmesan on the side.