Rating: 4.5 stars 4.3
111 Ratings
  • 5 star values: 62
  • 4 star values: 39
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions.

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.

  • Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

Nutrition Facts

361 calories; protein 15.4g; carbohydrates 41.3g; fat 15.6g; cholesterol 18.4mg; sodium 1099.4mg. Full Nutrition
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