READY IN 40 mins

Kale Puttanesca

Read Reviews (53)

"Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions." — Misha

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 04, 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 Tbsp balsamic vinegar to cover the texture, saltiness and tang of the anchovies. Also used extra kale as others have suggested. Really delicious dish!

—megabomb

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Most Helpful Critical Review

May 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 hope my roommate likes it because I have a lot of leftovers.

—Marbear

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73 Ratings

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Feb 18, 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 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??

—alisha_bakez

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Oct 08, 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 anchovies so that I could reduce the sodium in this recipe. I will definitely make it again soon. Thanks!

—Kori Higgins

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Mar 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 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.

—Jonathan in GA

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Jan 31, 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. 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.

—rookiecook

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Apr 12, 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, 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.

—Nika

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Jun 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 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.

—JenniferC

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Nutrition

Calories
361 kcal
18%

Carbohydrates
41.3 g
13%

Cholesterol
18 mg
6%

Fat
15.6 g
24%

Fiber
4.7 g
19%

Protein
15.4 g
31%

Sodium
1099 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kale Puttanesca

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 361
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 3.4g 17 %
Cholesterol 18mg 6 %
Sodium 1099mg 44 %
Potassium 460mg 13 %
Total Carbohydrates 41.3g 13 %
Dietary Fiber 4.7g 19 %
Protein 15.4g 31 %
** Sugars 3.5g
Vitamin A 123 %
Vitamin C 79 %
Calcium 29 %
Iron 51 %
** Thiamin 6 %
** Niacin 57 %
** Vitamin B6 11 %
** Magnesium 10 %
** Folate 32 %

* 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.