My recipe calls for more capers, garlic, and anchovies than are often used in puttanesca recipes; kale and chewy pasta balance the strong flavors. Even so, Kale Puttanesca is best served to those, like us, who like assertively seasoned food.
12-16 ounces Machheroni al Ferratto or other chewy-style pasta
Wash the kale to remove any dirt. Strip the greens from the tough center kale stems. Shred the kale greens and discard the stems (or save them for another use).
Rinse the capers well. If using salt-cured capers, soak them in a bowl of cold water for at least 10 minutes.
Fill a large pot with enough water to cook the pasta, salt it well, and put on a burner over high heat.
Heat the olive oil until it's just warmed though, using a pan large enough to hold all the ingredients. (If oil is too hot, garlic will burn; it’s best to warm the oil over medium heat.) Stir in the garlic, anchovies, and red pepper flakes and cook, stirring, for 1 minute. Stir in the tomatoes, olives, freshly ground black pepper, shredded kale, and drained capers. Bring to a boil, cover, turn down the heat, and simmer for 20-30 minutes, or until the kale is tender.
While the sauce is cooking, and when the salted water reaches a full boil, cook the pasta until it’s al dente (exact cooking time depends on the type of pasta). Reserve 1 cup of pasta cooking water. Drain the pasta.
When the kale is tender, stir in the cooked pasta, making sure all of it is coated with sauce. Taste and add freshly ground black pepper, as needed. If the sauce is too thick for your taste, thin it with a little pasta cooking water.
Serve immediately with plenty of crusty bread and a crisp green salad.
This is my entry for Weekend Herb Blogging, sponsored by Haalo and hosted this week by Winnie from Healthy Green Kitchen.