Puttanesca Pasta with Kale

    Puttanesca Pasta with Kale

    (103)
    4saves
    40min


    94 people made this

    This recipe makes vegetarian puttanesca sauce with kale and wholemeal spaghetti. You can find kale at farmers markets and some supermarkets.

    Ingredients
    Serves: 4 

    • 500g wholemeal spaghetti
    • 2 tablespoons olive oil
    • 1/2 large onion, sliced
    • 2 cloves garlic, minced
    • 1 teaspoon chilli flakes
    • 1 tablespoon drained capers
    • 60g anchovies, drained and quartered
    • 1 cup tinned diced tomatoes, undrained
    • 2 cups coarsely chopped kale
    • 125g sliced black olives
    • 1/2 cup grated Parmesan cheese, or to taste

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    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 frypan over medium-high heat. Add onions, garlic and chilli flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovies and diced tomatoes then 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 sauce along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.
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    Reviews and Ratings
    Global Ratings:
    (103)

    Reviews in English (104)

    by
    56

    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!  -  04 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    40

    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??  -  14 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    24

    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!  -  08 Oct 2007  (Review from Allrecipes USA and Canada)

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