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Recipe courtesy of Sal Gilbertie

Show: Sara's Secrets

Episode: Basics of Herbs

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Total:: 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

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.

Serving suggestion: Crusty Italian bread and a green salad.

My Private Notes

Name: Spaghetti with Endives and Anchovies
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: italian
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