Recipe courtesy of Sal Gilbertie
Spaghetti with Endives and Anchovies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 682
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 100
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 19
- Sodium
- 1094
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
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.