Comments on: Green Up Your Pasta Puttanesca With Kale http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/ Healthy Eating Tips for Foodies Fri, 30 Jul 2010 19:42:54 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Darya Pino http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-671 Darya Pino Thu, 15 Jan 2009 17:54:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-671 <b>@Matt<br/><br/>Wow, awesome! That looks delicious and I'm glad it turned out well for you. It's a great alternative for either vegetarians or people who are still just scared of anchovies.<br/><br/>I actually bought more this weekend :)<br/><br/></b> @Matt

Wow, awesome! That looks delicious and I’m glad it turned out well for you. It’s a great alternative for either vegetarians or people who are still just scared of anchovies.

I actually bought more this weekend :)

]]> By: Matt Shook http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-654 Matt Shook Wed, 14 Jan 2009 06:29:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-654 @Darya<br/><br/>It was a good trip in a lot of ways...and while I staved off malnutrition, I did lose a few pounds. I think I modified an old saying: "If you don't have anything good to eat, don't eat anything at all." ;)<br/><br/>I decided to treat myself to a little pre-birthday indulgence and cooked up a vegetarian (vegan even) version of your Puttanesca tonight.<br/><br/>I modded it a bit by cutting out the anchovies (obviously) and kale (couldn't find any). I upped the number of capers and kalamata olives, and threw in a small amount of onion and oregano. I also used organic whole wheat penne in place of rigatoni...and added olive oil when I put the pasta & celtic sea salt in the boiling pot, and again after I strained it. It's an old Italian method...a large part ofmy family originated from Genoa (Northern Italy).<br/><br/><a HREF="http://i98.photobucket.com/albums/l255/shook81/Puttanesca.jpg" REL="nofollow">It turned out wonderfully</a>, and the only changes I might have made would be to add a bit more garlic and red chili flakes...I like it hot.<br/><br/>I think I would call it Puttanesca Uomo Vegetariani...which would roughly translate to "pasta cooked like an angry vegetarian man-whore." ;) @Darya

It was a good trip in a lot of ways…and while I staved off malnutrition, I did lose a few pounds. I think I modified an old saying: "If you don't have anything good to eat, don't eat anything at all." ;)

I decided to treat myself to a little pre-birthday indulgence and cooked up a vegetarian (vegan even) version of your Puttanesca tonight.

I modded it a bit by cutting out the anchovies (obviously) and kale (couldn't find any). I upped the number of capers and kalamata olives, and threw in a small amount of onion and oregano. I also used organic whole wheat penne in place of rigatoni…and added olive oil when I put the pasta & celtic sea salt in the boiling pot, and again after I strained it. It's an old Italian method…a large part ofmy family originated from Genoa (Northern Italy).

It turned out wonderfully, and the only changes I might have made would be to add a bit more garlic and red chili flakes…I like it hot.

I think I would call it Puttanesca Uomo Vegetariani…which would roughly translate to “pasta cooked like an angry vegetarian man-whore.” ;)

]]> By: Anonymous http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-641 Anonymous Tue, 13 Jan 2009 20:01:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-641 Love the stonehouse oil snobbery, keep it up! Love the stonehouse oil snobbery, keep it up!

]]> By: Michelle http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-639 Michelle Mon, 12 Jan 2009 21:52:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-639 Scared of anchovies? They are one of my favorites! But then again I have olive oil in my blood. Those ingredients spell nothing but perfection to me! And, like you, I'd rather make a one-pot meal so adding kale is perfect. Dinosaur kale is so much yummier than regular kale, I think. Scared of anchovies? They are one of my favorites! But then again I have olive oil in my blood. Those ingredients spell nothing but perfection to me! And, like you, I’d rather make a one-pot meal so adding kale is perfect. Dinosaur kale is so much yummier than regular kale, I think.

]]> By: Darya Pino http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-634 Darya Pino Mon, 12 Jan 2009 19:25:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-634 <b>@MB<br/><br/>Dinosaur kale is just another kale variety. The leaves are narrower and flatter than curly kale, and the color is darker. I think part of me thinks it might be healthier because of the darker skin.<br/><br/>The leaves are also bumpy like reptilian skin, which is where it gets its name.<br/><br/>I really like it so I buy it pretty much every week at the FM. I've seen it at Whole Foods too.<br/><br/>-----<br/>@Matt<br/><br/>Welcome back! I hope you had a good trip home (and staved off malnutrition).<br/><br/>Definitely let us know how the veggie version goes, I'm sure there are many readers that would be interested!<br/><br/>And I love Italian names to describe pasta. What you really gotta look out for though is the "angry whores", they'll get you every time!<br/><br/></b> @MB

Dinosaur kale is just another kale variety. The leaves are narrower and flatter than curly kale, and the color is darker. I think part of me thinks it might be healthier because of the darker skin.

The leaves are also bumpy like reptilian skin, which is where it gets its name.

I really like it so I buy it pretty much every week at the FM. I’ve seen it at Whole Foods too.

—–
@Matt

Welcome back! I hope you had a good trip home (and staved off malnutrition).

Definitely let us know how the veggie version goes, I’m sure there are many readers that would be interested!

And I love Italian names to describe pasta. What you really gotta look out for though is the “angry whores”, they’ll get you every time!

]]> By: Matt Shook http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-633 Matt Shook Mon, 12 Jan 2009 05:51:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-633 I used to live off of a few basic carbohydrate-heavy meals when I became vegetarian...rice & beans, cereal/bread, and pasta. When I really wanted a good pasta, I always went for a spicy one...either arrabbiata or puttanesca. An old Italian woman once told me the translations of each...she said arrabbiata means "angry" pasta, and puttanesca is pasta "made like a whore". I nearly collapsed from side-pains from laughing so hard...<br/><br/>Puttanesca (sans-anchoivies) is by far my favorite pasta dish...and I'm not just saying that to be a brown-noser. I love capers and their unique flavor...and kalamata olives are always to be found in my kitchen. Those two combined with a great spicy tomato sauce and tender penne...mmmm, perfection.<br/><br/>I really agree with your sourcing of high-quality ingredients...it makes a ton of difference and does not have to break the bank (as evidenced by the Trader Joe's items). Also, great idea adding the kale to the dish...great complementary foliage!<br/><br/>I finally arrived home and back to my beloved kitchen a few hours ago...since I have some free time this week I believe I will give this recipe a go...or at least a vegan alternative of it! I'll let you know how it turns out... I used to live off of a few basic carbohydrate-heavy meals when I became vegetarian…rice & beans, cereal/bread, and pasta. When I really wanted a good pasta, I always went for a spicy one…either arrabbiata or puttanesca. An old Italian woman once told me the translations of each…she said arrabbiata means "angry" pasta, and puttanesca is pasta "made like a whore". I nearly collapsed from side-pains from laughing so hard…

Puttanesca (sans-anchoivies) is by far my favorite pasta dish…and I'm not just saying that to be a brown-noser. I love capers and their unique flavor…and kalamata olives are always to be found in my kitchen. Those two combined with a great spicy tomato sauce and tender penne…mmmm, perfection.

I really agree with your sourcing of high-quality ingredients…it makes a ton of difference and does not have to break the bank (as evidenced by the Trader Joe's items). Also, great idea adding the kale to the dish…great complementary foliage!

I finally arrived home and back to my beloved kitchen a few hours ago…since I have some free time this week I believe I will give this recipe a go…or at least a vegan alternative of it! I'll let you know how it turns out…

]]> By: MB http://summertomato.com/green-up-your-pasta-puttanesca-with-kale/comment-page-1/#comment-632 MB Mon, 12 Jan 2009 05:46:00 +0000 http://summertomato.com/uncategorized/green-up-your-pasta-puttanesca-with-kale/#comment-632 First tell me what is dinosaur kale? First tell me what is dinosaur kale?

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