Kale Puttanesca

Name: Kale Puttanesca
Ingredients: 1/2 (16 ounce) package whole-wheat angel hair pasta; 2 tablespoons olive oil; 1/2 large onion, sliced; 2 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 tablespoon drained capers; 1 (2 ounce) can anchovy fillets, drained and quartered; 1 cup canned diced tomatoes, undrained; 2 cups coarsely chopped kale; 1 (4 ounce) can sliced black olives, drained; 1/2 cup grated Parmesan cheese, or to taste

11 ingredients

3 steps

Ingredients

1/2 (16 ounce) package whole-wheat angel hair pasta
2 tablespoons olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives, drained
1/2 cup grated Parmesan cheese, or to taste

Directions

1

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.
2

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.
3

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.