Puttanesca Pasta Bake

This puttanesca pasta bake is a great variation of the classic Italian pasta with capers, olives, anchovy, and tomatoes. Serve with extra Parmesan cheese and sprinkle with fresh parsley.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 367

Ingredients Method Nutrition

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3 anchovy fillets, finely chopped optional
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 cup vegetable broth or water
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1 pound spaghetti or fusilli
3/4 cup pitted ripe black olives, chopped
2 tablespoons capers
4 ounces mozzarella cheese, shredded 1 cup
2 ounces grated Parmesan cheese 1/2 cup
Chopped fresh parsley, for garnish

Method

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large saucepan over medium heat. Add garlic and anchovies and cook until fragrant, about 1 minute.
Add tomato paste and cook for 1 additional minute.
Stir in crushed tomatoes, broth, oregano, black pepper, salt, and crushed red pepper. Bring to a boil, reduce heat, and simmer until mixture becomes saucy, stirring occasionally, about 10 minutes.
Meanwhile, cook pasta to al dente according to package directions. Drain and set aside.
Add olives and capers to tomato sauce.
Gently stir cooked pasta into sauce until fully coated.
Transfer pasta mixture to a 9×13-inch baking dish. Top with mozzarella and Parmesan cheeses. Bake in the preheated oven until cheese is melted, about 10 minutes.
Top each serving with parsley. Recipe developed by Barrett Heald.