Spicy, saucy, and bold, just like puttanesca should be. I first tried this recipe during our vegetarian experiment last winter (I left out the anchovy paste then, but I think it is a good addition if you eat fish.)

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
1/2 tsp anchovy paste
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 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. Top with parmesan if desired.

If you really want to up your superfood score, add a 6 oz. can of tuna to the sauce with the tomatoes.