Recipe by Misha
"Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions."
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1/2 (16 ounce) package
whole-wheat angel hair pasta
red pepper flakes
1 (2 ounce) can
anchovy fillets, drained and quartered
canned diced tomatoes, undrained
coarsely chopped kale
1 (4 ounce) can
sliced black olives, drained
grated Parmesan cheese, or to taste
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 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.
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!
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 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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
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