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Kale Puttanesca


"Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions."
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40 m servings 361 cals
Original recipe yields 4 servings


  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

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Read all reviews 76
  1. 105 Ratings

Most helpful positive review

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...

Most helpful critical review

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 hop...

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Least positive

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...

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 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 anch...

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. canne...

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 Put...

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 defin...

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 fir...

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 t...

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...