Spaghetti with Endives and Anchovies

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil, or to taste
  • 4 garlic cloves, peeled and cut into thirds
  • 2 heads endive, washed, base removed, sliced crosswise
  • 3 to 4 shallots, minced
  • 2 cans anchovies, in oil
  • 2 cups water
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh savory
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh fennel fronds
  • 1 cup pitted black olives, such as Kalamata
  • 1 pound spaghetti
  • Serving suggestion: Crusty Italian bread and a green salad
Directions

In a 12-inch saute pan, heat oil over medium-high heat. Add garlic and cook, stirring, until just golden. Reduce heat to medium-low, add the endive and shallots, and cook 2 minutes more. Add anchovies, water, and black pepper, and bring liquid to a simmer; add the savory, dill, fennel, and olives and simmer over low heat for 15 minutes.

While sauce is simmering, cook pasta in a large pot of boiling salted water until just al dente, about 10 minutes. Strain pasta, add to sauce in skillet and cook 5 minutes more. Serve with crusty Italian bread and a green salad.


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