This is an excellent, economical and easy weeknight dinner option! We love kale/greens and have been aiming to have at least one meat-free dinner per week. I made this last night and it is definitely making it on the rotation! As written, the salty items may have been overpowering... I used just less than half the anchovies and capers called for and about 2 Tbsp of chopped kalamata olives. Like many other reviewers, I increased the kale - about 7 Cups - and sauteed it first in the onion/garlic/anchovies/capers before adding the tomatoes and a splash of dry white wine. I also used a half cup or so of the cooking water when adding the pasta to create a bit more "sauce". I used a protein-added whole grain pasta to truly make this a one-dish meal. Thanks so much for this idea and recipe!

Reviewed On: Dec. 2, 2011

I have just made the soup base for dinner tonight, and am very pleased so far... Super fast and a wonderfully rich and smoky flavor. I also subbed chicken stock and used frozen squash puree in place of the canned pumpkin. I have left out the cream for now, but plan to strain the soup and stir in about half a cup of heavy cream just before serving. With cool and creamy avocado and cilantro on top -like another reviewer suggested- this will be a delight!

Reviewed On: Oct. 29, 2010

This recipe has become a staple in our cooking-for-two household. We rarely eat bread or keep it in stock, but this is perfect for accompanying soups or saucy dishes that just need a little bread on the side. We often brush the tops with garlic butter right out of the oven. I use the self-rising flour substitute that was given, and make 4 larger biscuits instead of 5. They cook perfectly in 18 minutes every time in my toaster oven. So simple and so nice!

Reviewed On: Jun. 11, 2010