8 oz whole wheat pasta
1 onion, chopped
1/4 cup pitted chopped olives
3 tablespoons capers
1 1/2 teaspoon anchovy paste
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1 can diced tomatoes, with juices
2 stalks fresh kale, trimmed
1/3 cup chopped flat-leaf parsley
1/2 cup fresh basil
1/4 cup grated Parmesan
Cook pasta according to pasta directions in salted water. Be sure to UNDER cook pasta about a minute since it will finish in the sauce.
Meanwhile, heat olive oil in a large skillet. Saute onion and garlic until fragrant, about 2 minutes. Add olives, capers, anchovy paste, oregano and red pepper to the skillet. Cook for about 2 minutes, and add the tomatoes. Simmer mixture for 5-6 minutes. Add parsley, kale and basil to the tomato mixture, and toss to combine. Toss in cooked pasta, mixing well. Serve immediately, sprinkled with a bit of Parmesan.