Spaghetti with Endives and Anchovies |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
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.
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