Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
1 (16 oz.) package  angel hair pasta	May use whole grain
3 tablespoons olive oil
1 large onion	Washed, peeled and sliced
3 cloves garlic	Washed, peeled and minced
1 teaspoon red pepper flakes	(optional)
1 (2 oz.) can anchovy fillets	Drained and quartered
1 cup canned diced tomatoes	Undrained
2 cups coarsely chopped kale	Washed, trimmed, and chopped. Remove hard core.
1 (4 oz.) can sliced black olives	Drained
½ cup Parmesan cheese or to taste	Grated

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large pot of lightly salted water to a boil.
2	Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3	Meanwhile, heat olive oil in a large skillet over medium-high heat.
4	Add onions, garlic, and red pepper flakes.
5	Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes.
6	Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer.
7	Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.	Cook until internal temperature reaches 165°F.
8	Once the pasta has cooked and been drained, stir into the sauce along with the black olives.
9	Toss and sprinkle with grated Parmesan cheese before serving.