Home > Recipes > Pasta bake recipes > Puttanesca pasta bake

Puttanesca pasta bake

Published: 23 Nov 17
Updated: 23 Apr 24

This puttanesca pasta bake requires mostly store cupboard staples, only uses one tray and is topped with a cheesy mozzarella crust – it’s sure to be a family favourite.

See our recipe for vegetarian spaghetti alla puttanesca for a quicker, no-bake version.

Easy
October 2017

Test kitchen approved

Serves 4
Hands-on time 20 min, cooking time 30 min

This puttanesca pasta bake requires mostly store cupboard staples, only uses one tray and is topped with a cheesy mozzarella crust – it’s sure to be a family favourite.

See our recipe for vegetarian spaghetti alla puttanesca for a quicker, no-bake version.

Nutrition: per serving

Calories: 610kcals
Fat: 17g (5g saturated)
Protein: 28g
Carbohydrates:  82.1g (11.5g sugars)
Fibre: 8.4g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Olive oil
2 garlic cloves, sliced
1 red chilli, chopped
75g pitted olives, sliced
50g capers, drained
2 x 400g tins chopped tomatoes
70g tin double concentrated tomato purée
400g pasta (of your choice)
158g tin of drained and flaked tuna
100g grated mozzarella
Fresh basil leaves (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat a glug of olive oil in a sauté pan or large deep frying pan  and fry the sliced garlic cloves and chopped red chilli over a low-medium heat for 2 minutes. Stir in the olives, capers, tinned tomatoes, half a  tin of water and tomato purée. Season with black pepper and a little salt, bring to the boil,  then simmer over a medium heat for 15 minutes. Heat the oven  to 200°C/180°C fan/gas 6.
Meanwhile, cook the pasta according to the  pack instructions in a large saucepan of boiling salted water until  al dente (cooked but with a little bite). Drain, reserving a cup  of cooking liquid, then stir into the tomato sauce along with  the tin of drained and flaked tuna and a little  of the cooking liquid to coat the pasta.
Pour the mixture into a 1.2 litre ovenproof baking dish and scatter over the grated mozzarella. Bake for 20 minutes until piping hot and the topping is golden. Serve the pasta bake scattered with fresh basil leaves and a side salad, if you like.