In a large skillet warm the grapeseed oil over medium-low heat. Add the garlic, and sauté until slightly golden. Be careful not to burn it.
Add the wine, and simmer for a minute. Add the tomatoes, olives, capers, dulse, sage, fennel, oregano, thyme, and chili flakes. Bring to a simmer, then reduce the heat and let it cook for about 15 minutes.
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente (I add 2 more minutes when cooking the Red Lentil Rotini because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Add the kale, tarragon, and basil to the puttanesca sauce, and stir well. Cook for 5 more minutes.
Season to taste with more dulse if you’d like it saltier.
Add the pasta to the sauce and toss well. Serve warm.