Blond Puttanesca

Bring a large pot of salted water to a boil for the spaghetti. Once boiling, add the spaghetti and cook until al dente, about 7 to 10 minutes. Reserve 1 cup of the pasta water and then drain the pasta. Return the spaghetti to the pot and toss with 1 tsp olive oil to prevent sticking.

Thinly slice the garlic. Check the olives for pits, remove if present, then roughly chop. Zest and halve the lemon. Destem and thinly slice the kale. Drain and rinse the chickpeas.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced garlic and capers and cook until the garlic is fragrant, about 2 to 3 minutes. Add the chickpeas, sliced kale, chopped olives, oregano, and as much of the red chile flakes as you’d like and cook until the kale wilts, about 1 to 2 minutes.

Add the reserved pasta water, 1 tbsp olive oil, and a pinch of salt and pepper to the skillet. Cook until the liquid reduces slightly, about 3 to 5 minutes. Add the spaghetti to the skillet and toss. Taste and adjust seasoning with salt and pepper. Stir in the juice from the lemon, lemon zest and half the parmesan.

Divide the blond puttanesca between large plates and sprinkle with the remaining parmesan.