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

Instructions:
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.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Easy