Blond Puttanesca

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

Peel and thinly slice the garlic. Check the olives for pits, remove if present, and 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 fragrant, about 2 to 3 minutes. Add the chopped olives, sliced kale, chickpeas, oregano, and as many red chile flakes as you’d like and cook until the kale wilts, about 1 to 2 minutes.

Add the reserved pasta water, 2 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 cooked cavatappi and toss. Taste and adjust seasoning with salt and pepper. Stir in the lemon juice, lemon zest, and parmesan.

Divide the blond puttanesca between large plates. Mangia!