Spaghetti with Curly Endive & Balsamic Vinegar

Sometimes the simplest pastas are the ones that surprise you most. Curly endive gets a fast saute with garlic in olive oil, then a hit of balsamic vinegar that softens its natural bitterness into something almost sweet and tangy.

Pile that over spaghetti tossed with more garlic and olive oil, and you’ve got a vegetarian dinner that feels both rustic and refined. The slight crunch of the endive against tender pasta creates a contrast that makes every forkful interesting.

This is the kind of recipe Italian nonnas throw together on a Tuesday with whatever’s in the kitchen. Six ingredients, forty minutes, and it’s on the table.

Kitchen Tips

• Don’t overcook the endive: A quick saute keeps it slightly crisp and pleasantly bitter. Cook it too long and it turns limp and loses its character.
• Use good balsamic: This dish leans heavily on just a few flavors, so a quality balsamic vinegar makes a noticeable difference. Save the cheap stuff for salad dressing.
• Taste before serving: The balance between bitter endive and sweet-tart vinegar varies. Add extra balsamic at the end if the greens are leaning too bitter for your taste.