Wholewheat Spaghetti with Kale and Puttanesca Sauce

    40 min

    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.

    93 people made this

    Serves: 4 

    • 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

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (81)


     -  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)