Day 2: Hot and Spicy

Tonight we tried Kale Puttanesca, modified a bit. Owen asked what "puttanesca" meant. I said it was Italian for hot and spicy. Close enough.

I thought it was really tasty, but I like salt, brine, and lots of heat. If you aren't vegetarian (or you are pescatarians), you can add a 6 oz can of drained tuna and/or 1/2 tsp of anchovy paste. If I make this again another month, I'd use anchovy paste. It is hard to replicate that briny taste.

Kale Puttanesca
Serves 4

8 oz. whole wheat spaghetti
2 tbsp. olive oil
1/2 large onion, sliced thin
2 cloves garlic (or 1 tsp garlic puree in a jar)
1 tsp. red pepper flakes
1 tbsp capers
14 oz. can petite diced tomatoes, and their juice
3 cups coarsely chopped kale (or as much as you like)
1/2 cup slivered fresh basil leaves
4 oz. can sliced black olives, drained
Black pepper to taste

While pasta water is heating and pasta is cooking, heat olive oil in a large skillet over medium heat. Add onions, garlic, and red pepper flakes and cook and stir until onion has softened and is beginning to turn golden brown, about 5 minutes. (I found it necessary to add a little veggie stock to keep the garlic from burning while the onions carmelized; it also speeds up the caramelization a bit.)

Stir in capers, anchovy paste (if using) and diced tomatoes and bring to a simmer. Add kale and basil; simmer over medium-low heat until kale is wilted and tender, about 10 minutes. Add olives and turn off the heat until your pasta is done.

Drain pasta and place in pasta bowl. Pour sauce over the pasta and toss.

Serve parmesan cheese at the table. I also added a pinch of sea salt to my plate (even though salt isn't needed with the capers and olives, I trying to achieve brininess; it helped.) Last, for fellow WW dieters - this is 10 points, but it is a really big plate.