Name: Puttanesca Pasta Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Italian
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

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.

45 min total 10 min prep 35 min cook 8 367 cal

Instructions

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1 Gather all ingredients.
2 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.
3 Add tomato paste and cook for 1 additional minute.
4 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.
5 Meanwhile, cook pasta to al dente according to package directions. Drain and set aside.
6 Add olives and capers to tomato sauce.
7 Gently stir cooked pasta into sauce until fully coated.
8 Transfer pasta mixture to a 9x13-inch baking dish. Top with mozzarella and Parmesan cheeses. Bake in the preheated oven until cheese is melted, about 10 minutes.
9 Top each serving with parsley. Recipe developed by Barrett Heald.