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My review
Kale Puttanesca
4
Misha
"Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions."
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Ingredients
40 m servings 361Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 79108 Ratings
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Most helpful positive review
12/4/2007
Fantastic flavour! I used less oil and cheese to lighten the recipe and - traditionalists, close your eyes! - I eliminated the anchovies. Instead, add 1 Tbsp tomato paste, 1 Tbsp extra capers, 1...
Most helpful critical review
5/18/2012
I would give this 2.5 stars if that were an option. The ingredients didn't come together as I had imagined, even though I stayed pretty true to the recipe (just subbed salmon for anchovy). I hop...
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12/4/2007
Fantastic flavour! I used less oil and cheese to lighten the recipe and - traditionalists, close your eyes! - I eliminated the anchovies. Instead, add 1 Tbsp tomato paste, 1 Tbsp extra capers, 1...
2/14/2009
I work at a coffee shop that serves only vegan food cooked on the premises. We also cook 10-20 servings of each meal, so I won't account for my measurements. I try to work with whatever produce ...
10/8/2007
I think that this meal is really good, but I did add at least 2 more cups of kale greens. They add a great amount of color and nutrition. I also used no salt added tomatoes and rinsed the anch...
12/2/2011
This is an excellent, economical and easy weeknight dinner option! We love kale/greens and have been aiming to have at least one meat-free dinner per week. I made this last night and it is defin...
1/29/2011
This was incredibly good for being so healthy! I changed a lot but kept the basic structure of the recipe. I used a whole onion, 4 cloves garlic, no red pepper flakes, 1.5 T. capers, 5 oz. canne...
3/24/2008
I like this healthy approach to the recipe. I wish the pasta would have had more sauce. Also, I couldn't even taste the red pepper flakes although it was an entire teaspoon? The olives in Put...
7/14/2008
This is a tasty and interesting mix of flavors. I doubled the amount of kale as well, and recommend rinsing the olives, capers and anchovies before adding them to get the extra salt off. The fir...
6/12/2008
The entire family enjoyed this dish. I have to admit that I have never had puttanesca before so I have nothing to compare this too, but I would have liked it to have more sauce. I had doubled t...
4/10/2010
This was a great recipe, and I'll be making it again! I've been looking for more ways to use kale, because it is so healthy and easy to grow. I used penne pasta, a pint of home-canned tomatoes...