The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 3, 2009
What an interesting and appealing blend of flavors! After mixing in the pasta, I was concerned that there were too many noodles for the amount of sauce, but it turns out that the sauce is so flavorful that a little goes a long way. I rinsed the anchovies, as another reviewer recommended, and the dish definitely was not lacking in salt!
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 7, 2009
We receive lots of kale from our CSA and I'm always looking for new ways to use it. This is a great healthy dish that everyone enjoyed. I didn't have anchovy and the dish was fine without them.
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Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 18, 2009
this was delicious. i had some kale leftover after making zuppa toscana so i did an ingredient search and found this. i made this at my mom's to go with some grilled salmon. i used anchovy paste so my younger sister would eat it. everyone loved it. it was so good it could stand on its own as a main dish with some crusty bread. thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 16, 2009
I really deviated, but it came out nice anyhow. Not bad for a strange combination of ingredients. I didn't have capers, and I substituted a can of tuna for anchovies. Didn't have tomatoes, so I used some tomato juice instead. I sauteed the onions in coconut oil because I don't have butter. It all still tastes GREAT!
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Cooking Level: Beginning

Living In: Milford, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 12, 2009
This was lovely. I doubled the kale, used kalamata and green olives instead of black, and rinsed the achovies. Delishious!
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Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 28, 2009
Great! I used frozen chopped spinach instead of kale, kalamata olives since I think their flavor is so much better than black olives, and a little anchovy paste instead of anchovy fillets to "hide" them from my husband.
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Kay

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 25, 2009
This was fantastic and so easy to make! Kale is so nutritious that I've been looking for more recipes using it. I was worried the anchovy would overpower the dish, but its flavor just blended in and added to the delicious flavor. This is definitely a winner and a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 24, 2009
Holey Yum! Needed to use up some extra kale in the fridge and this was a perfect choice. Didn't have anchovies, but based on another review's suggestion, used balsamic and tomato paste instead. Loved the combination of flavors. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 23, 2009
double the kale and this is the BOMB!
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 15, 2009
I wasn't sure initially how the kale would work, but the recipe turned out quite well and we enjoyed the flavors. Like others suggested, I doubled the kale. I also halved the anchovies (and didn't rinse them) and used green olives instead, both of which provided plenty of salt.
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 6, 2009
This was my first time using kale. I substituted a can of albacore tuna for the anchovies and doubled the amount of diced tomatoes. It turned out great! I was very pleasantly surprised.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2009
We loved this recipe! I needed to use up half a bunch of kale so I doubled the amount of kale (as others suggested) when I made it. Leftovers are also tasty! One reviewer suggested rinsing the anchovies before adding them - I agree! However, if you are not partial to anchovies - you don't really taste them a lot so no worries!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 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??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 20, 2008
This is my favorite recipe on All Recipes! I cook it often!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 14, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: 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.
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Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: 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.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 8, 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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 3, 2007
I like this enough for five stars, but DH said it was "okay". It is everything I look for in a recipe: simple, tasty, and healthful!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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