Homemade Puttanesca Pasta Bake That’s Simple and Delicious
This inviting dish combines robust flavors of traditional Puttanesca sauce with baked pasta, showcasing a delightful mix of tomatoes, garlic, olives, and capers.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Pasta of your choice
- 12 ounces Pasta (penne or rigatoni) Cooked al dente
Sauce Ingredients
- 2 tablespoons Olive oil High-quality for sautéing
- 4 cloves Garlic (minced) Sauté until fragrant
- 28 ounces Canned diced tomatoes Two 14-ounce cans, preferably with no preservatives
- 1/3 cup Capers (rinsed) For a briny punch
- 1 cup Black olives (sliced) For additional flavor
- 1/2 teaspoon Red pepper flakes Adjust to taste
- 1/4 cup Fresh basil (chopped) For garnish
- 1 cup Grated mozzarella cheese For topping
Seasoning
- Salt To taste
- Black pepper Freshly cracked, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add canned diced tomatoes with their juices to the skillet. Simmer for 5-7 minutes.
- Stir in rinsed capers, sliced black olives, red pepper flakes, salt, and pepper. Mix well.
- Combine the sauce with the drained pasta in a large mixing bowl. Toss to coat evenly.
- Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly.
- Sprinkle grated mozzarella cheese over the top.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh basil.
- Serve warm and enjoy!
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.