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Kale Puttanesca

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Recipe Summary Kale Puttanesca

Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions.

Ingredients | Emerald Ash Borer Damage Pictures

½ (16 ounce) package whole-wheat angel hair pasta

2 tablespoons olive oil

½ large onion, sliced

2 cloves garlic, minced

1 teaspoon red pepper flakes

1 tablespoon drained capers

1 (2 ounce) can anchovy fillets, drained and quartered

1 cup canned diced tomatoes, undrained

2 cups coarsely chopped kale

1 (4 ounce) can sliced black olives, drained

½ cup grated Parmesan cheese, or to taste

Directions

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.

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.

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.

Info | Emerald Ash Borer Damage Pictures

prep: 25 mins cook: 15 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Kale Puttanesca

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