Spaghetti with curly endive & balsamic vinega
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti |
| 4 | eaches | Garlic cloves, chopped |
| 3 | tablespoons | Olive oil |
| 1 | each | Head endive, trimmed & cut into bite-sized pieces |
| 1 | tablespoon | Balsamic vinegar, or to taste |
| Salt & pepper | ||
Directions
Cook the spaghetti until it is *al dente*. Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture. Add the vinegar, cook for a moment, then remove from the heat. Season with salt & pepper. Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed.
VARIATIONS: Add 6 oz cooked cannellini beans when you saute the endive & season with a sprinkling of red pepper flakes if desired.
Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce. Follow the basic recipe above.
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