Blond Puttanesca

Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, 2 to 3 minutes. Add kale, chickpeas, oregano, and as much red chile flakes as you’d like and cook until kale is wilted, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil)

Add penne to boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot and toss with butter. (4-serving meal: reserve 2 cups pasta water)

Add reserved pasta water, 2 tbsp olive oil, and a pinch of salt and pepper to skillet with chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add penne and toss. Add lemon zest, just 1 tbsp lemon juice, parmesan, and tapenade and stir. Season to taste with salt and pepper. (4-serving meal: use ¼ cup olive oil, 2 tbsp lemon juice) (TIP: Add more lemon juice if you prefer a brighter sauce.)

Divide blond puttanesca with chickpeas and lemon olive sauce between large plates. Buon appetito!