with Chickpeas & Lemon Caper Sauce
- 6 oz cavatappi
- 3 garlic cloves
- 2 oz Castelvetrano olives
- 1 lemon
- 6 oz curly kale
- 13.4 oz chickpeas
- 2 tbsp capers
- 1 tsp dried oregano
- ¼ tsp red chile flakes
- 2 tbsp vegan parmesan
- 3 tbsp + 1 tsp (6 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large skillet
- Zester or Microplane
- Large pot
Bring a large pot of salted water to a boil for the pasta. Thinly slice the garlic. Roughly chop the olives, removing any pits. Zest and juice the lemon(s). Destem and thinly slice the kale. Drain and rinse the chickpeas.
Add pasta to the boiling water and cook until al dente, 7 to 10 minutes. Reserve 1 cup (2 cups) pasta water and drain the pasta. Return cooked pasta to the pot and toss with 1 tsp (2 tsp) olive oil to prevent sticking.
Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium-high heat. Add sliced garlic and capers and cook until garlic is fragrant, 2 to 3 minutes. Add chopped olives, sliced kale, chickpeas, oregano, and as much of the red chile flakes as you’d like, and cook until kale wilts, 1 to 2 minutes. TIP: If you’re sensitive to spice, omit or use only a small amount the red chile flakes.
Add the reserved pasta water, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper to the skillet with the chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add cooked pasta and toss. Add lemon zest, lemon juice and parmesan, and stir. Taste, and add salt and pepper as necessary.
Divide the blond puttanesca with chickpeas and lemon caper sauce between large plates. Bon appétit!