About this recipe:This is a healthy version of a classic puttanesca. The sauce is full of flavour, with anchovies, capers, chilli and olives. It's tossed with wholewheat spaghetti and kale for a lovely midweek supper that will get you to your five a day.
1/2 (500g) pack wholewheat spaghetti
2 tablespoons olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 teaspoon red chilli flakes
1 tablespoon capers
1 (50g) tin anchovies, drained and quartered
2/3 (400g) tin chopped tomatoes, undrained
150g coarsely chopped kale
75g sliced black olives
40g grated Parmesan cheese, or to taste
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Method Prep:25min › Cook:15min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onions, garlic and red chilli flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovies and tomatoes, and bring to the simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.