Kale Puttanesca

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 (16 ounce) package whole-wheat angel hair pasta
• 2 tablespoons olive oil
• 1/2 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
• 1/2 cup grated Parmesan cheese, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, about 8 to 10 minutes. Reserve a splash of the cooking water, then drain.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft, about 5 minutes.

3. Stir in the minced garlic, red pepper flakes, capers and anchovy pieces. Cook, mashing the anchovies into the oil, until fragrant, about 1 minute.

4. Add the diced tomatoes with their juice and the black olives. Simmer over medium-low heat for 5 minutes, stirring occasionally.

5. Stir in the chopped kale and cover the skillet. Cook until the kale wilts and turns bright green, about 2 to 3 minutes.

6. Add the drained pasta to the skillet and toss well, adding a splash of the reserved cooking water if the sauce is too thick.

7. Divide among four bowls and sprinkle with the grated Parmesan cheese before serving.