Kale Puttanesca
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Onion (sliced)2 cloves
Garlic (minced)1 tsp
Red Pepper Flake1 tbsp
Capers (drained)2 cups
Kale (coarsely chopped)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
Meanwhile, heat olive oil in a large skillet over medium-high heat
4
Add onions, garlic, and red pepper flakes
5
Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes
6
Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer
7
Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes
8
Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives
9
Toss and sprinkle with grated Parmesan cheese before serving