Reviewed: Mar. 19, 2013

I've never bought anchovies before in my life and wasn't sure if I'd like them or not, so this was a new experience. I threw them in the food processor to hide them from my kids, though. I followed the recipe exactly and it was fantastic. My kids gobbled it up! Thanks for sharing!

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Reviewer:

IrisMac

Home Town: Fairfax Station, Virginia, USA

Reviewed: Nov. 7, 2012

This is a wonderfully satisfying dish. I, however, used chopped, bagged Kale which was a mistake. Whole leaf kale with the main rib removed is critical. I used regular pasta because I think whole wheat pasta is vile! I would not make this recipe with any pasta other than angle hair. I think heavier pasta would take away from the dish. For those who aren't into anchovies - not to worry! The flavor imparted is very subtle (and necessary) and not at all "smelly fish" as some might think.

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Reviewer:

rockfishrobin

Reviewed: Sep. 19, 2012

I changed the recipe a tiny bit. Instead of using diced tomatoes I cooked down a bunch of Heriloom tomatoes. I omitted the anchovies. I servied it over butternut-squash pasta. The dish was wonderful.

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Reviewer:

beth

Reviewed: Jul. 7, 2012

For a vegetarian version I substituted Dulce (salty seaweed) for the anchovies - wow it was really good!! Also added more garlic because that's the way uh-hu uh-hu I like it :)

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Reviewer:

kitchwiz

Living In: Newmarket, Ontario, Canada

Reviewed: Jun. 26, 2012

I was looking for a recipe for kale, and I discovered Puttanesca. It's fantastic!

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Reviewer:

Jonqui

Reviewed: Jun. 15, 2012

So surprised this wasn't better. 'Much improved with the parmesan cheese, & since I increased kale & tomatoes, more red pepper; but still ... kinda wondered why I made it ... Oh, yeah, to use up the kale I had. :D It wasn't bad, just got that "sooo?" reaction. :/ I'll keep lookin'!

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: 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.

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Reviewer:

Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 1, 2012

Very tasty! This one packs a punch. I was worried it might be gross because of the anchovies, but all the flavors blended together and complemented each other. Will definitely be making this again.

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Reviewer:

zippery

Reviewed: Dec. 2, 2011

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!

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