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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.96 Kcal (3345 kJ) | ||
| Calories from fat | 255.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.43g | 44% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 6% | |
| Sodium | 1824.36mg | 76% | |
| Potassium | 1518.38mg | 32% | |
| Total Carbs | 111.66g | 37% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 16.44g | 66% | |
| Protein | 27.3g | 55% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 8.8mg | 49% | |
| Calcium | 335.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 118.71 Kcal (497 kJ) | ||
| Calories from fat | 38.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 44% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 6% | |
| Sodium | 271.06mg | 76% | |
| Potassium | 225.6mg | 32% | |
| Total Carbs | 16.59g | 37% | |
| Sugars | 1.58g | 43% | |
| Dietary Fiber | 2.44g | 66% | |
| Protein | 4.06g | 55% | |
| Vitamin C | 4mg | 45% | |
| Iron | 1.3mg | 49% | |
| Calcium | 49.8mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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