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.
- 30 Apr 2012
Prefer with Fusilli - 30 Apr 2012
Fantastic flavour! I used less oil and cheese to lighten the recipe and - traditionalists, close your eyes! - I eliminated the anchovies. Instead, add 1 Tbsp tomato paste, 1 Tbsp extra capers, 1 Tbsp balsamic vinegar to cover the texture, saltiness and tang of the anchovies. Also used extra kale as others have suggested. Really delicious dish! - 04 Dec 2007 (Review from Allrecipes US | Canada)