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