Pasta alla Puttanesca with Kale

By the Gracious Vegan

Adding kale and chickpeas to this classic Italian pasta sauce gives it substance and so much more nutrition. I love the layers of textures and the bursts of flavors from the olives and capers.

Serves 6 (makes 4 cups of sauce)

Start cooking the pasta according to package directions. While it cooks, prepare the sauce. 

• 12 ounces whole wheat or other pasta

Water-sauté the following ingredients in a large pot or large skillet until the vegetables are just tender. (What is water-sauté?)

• 1 small-medium onion, minced or small dice

• 3 cloves garlic, minced

Add the following ingredients into the pan, stir, and cook until kale is softened to your liking (usually 5-10 minutes). Add extra water if it dries out.

• One 15-ounce can chickpeas, drained and rinsed

• One 14-ounce canned diced or petite-diced tomatoes (fire-roasted preferred)

• One bunch kale, stems removed and sliced into ribbons

• 1/2 cup water or vegetable broth

• 1/2 cup chopped or sliced black Greek olives (or California olives if you prefer them)

• 2 Tablespoons capers

• 1 Tablespoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (or less)

• Freshly ground black pepper to taste

Toss the pasta with the sauce. Serve with vegan parmesan if desired.

Timing: About 30 minutes

Gluten-free if gluten-free pasta used