*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 Tbsp balsamic vinegar to cover the texture saltiness and tang of the anchovies. Also used extra kale as others have suggested. Really delicious dish!
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 I have which was the kale in this case. I sauteed tofu in oil adding spices (mostly italian herbs) until the tofu was cooked. I cooked the onion garlic and red pepper flakes like in the recipe. I added crushed tomatoes and lots of spices and Italian seasoning. I added the Kale and used penne pasta. This came out delicious! This is a great recipe to reference even if you don't have all the ingredients. And guess what puttanesca mean??
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 anchovies so that I could reduce the sodium in this recipe. I will definitely make it again soon. Thanks!
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 definitely making it on the rotation! As written the salty items may have been overpowering... I used just less than half the anchovies and capers called for and about 2 Tbsp of chopped kalamata olives. Like many other reviewers I increased the kale - about 7 Cups - and sauteed it first in the onion/garlic/anchovies/capers before adding the tomatoes and a splash of dry white wine. I also used a half cup or so of the cooking water when adding the pasta to create a bit more "sauce". I used a protein-added whole grain pasta to truly make this a one-dish meal. Thanks so much for this idea and recipe!
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. canned tuna instead of anchovies doubled the kale no olives and no cheese. I also rinsed the capers and the tuna to cut the sodium but ended up adding a little salt at the end probably because I used more kale and fish than the recipe called for. It came out to about 6 servings rather than 4.
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 Puttanesca are really important in my opinion to the flavor. So... don't forget them. I used regular penne because it's what I had on hand. The sauce was a little salty but after being mixed with the pasta it was fine. I did rinse the capers. I also added dried basil oregano freshly grated nutmeg (for the kale) and freshly ground fennel seed. I also used more kale. The kale is awesome. I grew it in a box outside. Thanks for the recipe. I will try making more sauce next time.
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 first time I made this it was waaaay too salty; my husband and I couldn't stop drinking big glasses of water for the next two hours!
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 the tomatoes called for in the recipe but it was still not enough for me. It was a great use for kale and I will absolutely make this again.
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 and 8 oz of homemade sauce and added broccoli and peas for extra veggie punch and omitted the capers and achovies. This is very hearty for a vegetarian main dish.
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 hope my roommate likes it because I have a lot of leftovers.
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