| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 4 |
|
Garlic cloves, chopped |
| 3 |
tb |
Olive oil |
| 1 |
|
Head endive, trimmed & cut into bite-sized pieces |
| 1 |
tb |
Balsamic vinegar, or to taste |
|
|
Salt & pepper |
INSTRUCTIONS
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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