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

Instructions

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.