kale puttanesca

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.