Whole wheat spaghetti with endive and Taggiasca olives - skip Worcestershire sauce, enjoy it vegan.

Another little recipe I love to improvise and enjoy from time to time!
I admit, I often rely on what I have in the fridge, then let my imagination run wild, hehe. And to think, this is how some of the tastiest, most flavorful dishes are born!
Try this fantastic recipe with endive, Taggiasca olives, capers, and a super crispy finishing touch of pan-toasted breadcrumbs! MMMHHHH, I’m getting hungry just thinking about it…
Now I have to run off and invent something else!
Best wishes from
Acquolina in Bocca
*Ingredients:*
- 140g whole wheat spaghetti
- 1 or 2 heads of endive
- 1 garlic clove
- About ten capers
- About ten Taggiasca olives
- 2 tablespoons breadcrumbs
- Parsley to taste
- Extra virgin olive oil to taste
- Worcestershire sauce to taste
*Instructions:*
1. Prepare the garlic, capers, and olives by finely chopping them, and slice the endive into thin strips.
2. Cook the pasta (about 10 minutes) while you prepare the sauce.
3. In a pan, heat the oil with the garlic, and as soon as it starts sizzling, add the capers, olives, and parsley. Let them sauté for a while, then add the endive and a generous tablespoon of Worcestershire sauce.
4. Cook until the endive is done (add some pasta cooking water if necessary).
5. A few minutes before the pasta is ready, heat a steel pan with some oil over medium heat, add the breadcrumbs, and keep stirring until they’re nicely golden and slightly toasted-be careful not to burn them! ☺
6. Once the pasta is done, drain it, mix it with the sauce, and finally, add the toasted breadcrumbs!
Enjoy your meal!