Recipe courtesy of Sal Gilbertie

Spaghetti with Endives and Anchovies

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  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Serving suggestion: Crusty Italian bread and a green salad.