Whole wheat angel hair pasta and chopped kale receive the puttanesca treatment of capers, anchovies, and caramelized onions.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
361 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 (4 ounce) can sliced black olives, drained
1 tablespoon drained capers
½ large onion, sliced
½ cup grated Parmesan cheese, or to taste
½ (16 ounce) package whole-wheat angel hair pasta
1 (2 ounce) can anchovy fillets, drained and quartered
