Serves 6

Notes

Ingredients

  • 1 teaspoon kosher salt, plus ore for the pot
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, smashed and peeled
  • 1 small fennel bulb, trimmed, halved, cored, and thinly sliced
  • 6 anchovy fillets, shopped
  • 1 medium head escarole, trimmed, leaves coarsely chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound spaghetti
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly grated Grana Padano
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Bring a large pot of salted water to a boil for the pasta. In a large skillet over medium-high heat, heat the olive oil, then add the onion and garlic. Cook until the onion is wilted, about 4 minutes. Add the fennel, and cook until it is wilted, about 4 minutes. Add the anchovies, and stir to dissolve them in the oil. Add the escarole, and season with the salt and crushed red pepper. Ladle in ½ cup pasta-cooking water, cover and cook until the escarole is tender, about 5 minutes.

Meanwhile, add the spaghetti to the boiling water. When the escarole is tender, uncover it, drizzle in the balsamic vinegar, and simmer to combine the flavors, just about 3 minutes.

When the pasta is al dente, remove with tongs and transfer directly to the simmering sauce. Toss to coat the pasta with the sauce, adding a little pasta water is it seems dry. Remove the skillet from the heat, remove the garlic, and sprinkle with the grated cheese. Toss, and serve immediately.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now