puttanesca pasta bake

Noodles & Pasta

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.

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 freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper, or more to taste
1 pound spaghetti or fusilli
3/4 cup pitted ripe black olives, chopped
2 tablespoons capers
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
chopped fresh parsley, for garnish

Directions

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 9x13-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.