Best 4 Kale Puttanesca Recipes

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Kale puttanesca is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. This Italian-inspired dish is made with kale, tomatoes, garlic, olives, capers, and anchovies. The flavors of the kale, tomatoes, and garlic are perfectly complemented by the salty olives, capers, and anchovies. This dish is also a great way to sneak some extra vegetables into your diet.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA PUTTANESCA



Pasta Puttanesca image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 11

8 ounces bucatini or spaghetti
2 cloves garlic
4 anchovy fillets
1/2 heaping cup kalamata olives, pitted
4-ounce piece good Parmesan
2 tablespoons olive oil
1/2 red onion, sliced
1 1/2 cups grape tomatoes, halved
3/4 cup chicken broth or white wine
Salt and freshly ground black pepper
12 basil leaves

Steps:

  • Cook the pasta until al dente according to the package directions.
  • Mash (in this order) the garlic, anchovies and olives using a mortar and pestle, or just chop them finely together. Set aside.
  • Using a fork, crumble the Parmesan.
  • Heat the olive oil in a skillet over medium-high heat. Add the red onions and cook until slightly caramelized. Add the tomatoes and cook for a couple of minutes. Pour in the broth or wine and cook for another 2 minutes, then pour in the garlic/anchovy/olive mixture. Stir and continue cooking until the sauce is nice and reduced and wonderful, several minutes. Add salt and pepper to taste.
  • Drain the pasta and add it to the skillet. Add the crumbled Parmesan and toss to coat the pasta in the sauce. Tear the basil leaves and sprinkle over the top. Serve right out of the skillet.

Nutrition Facts : Calories 294, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 686 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

PASTA PUTTANESCA



Pasta Puttanesca image

Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish between clients. Now, of course, it's simply known as a flavorful meal that's easy to make in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt
1 pound spaghetti or linguine
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
3 tablespoons capers, drained
1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
  • While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
  • Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.

SPAGHETTI ALLA PUTTANESCA



Spaghetti Alla Puttanesca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Bring a large pot of water to a boil.
  • Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
  • Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
  • In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
  • Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
  • In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
  • Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

Tips:

  • Choose fresh, high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh kale, ripe tomatoes, and flavorful olives.
  • Don't be afraid to experiment with different ingredients: There are many variations of puttanesca sauce, so feel free to add or omit ingredients to suit your taste. Some popular additions include anchovies, capers, and red pepper flakes.
  • Cook the sauce until it is thick and flavorful: The sauce should be simmered for at least 15 minutes to allow the flavors to meld. If the sauce is too thin, add a little cornstarch or flour to thicken it.
  • Serve the puttanesca sauce over your favorite pasta: Puttanesca sauce is traditionally served over spaghetti, but it can also be used with other types of pasta, such as penne, linguine, or fettuccine.

Conclusion:

Kale puttanesca is a delicious and versatile dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its combination of fresh kale, savory tomatoes, and briny olives, kale puttanesca is a dish that is sure to please everyone at the table.

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