Recipe submitted by: @feastswithoutfrills
Get ready to drool over this delicious recipe for a Puttanesca pasta bake. With its rich and tangy tomato sauce, briny olives, salty anchovy fillets, and capers, this dish is bursting with bold flavours.
When combined with our quality Penne pasta, it becomes an irresistible and comforting dinner that will leave you wanting more. Grab your apron and get ready to create a mouthwatering meal using simple ingredients you probably already have on hand!
Ingredients
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- A sprinkle of chilli flakes
- 1 tablespoon capers
- 3 anchovy fillets
- Handful of pitted olives
- Antipasti (sundried tomatoes, artichokes, etc.), optional
- 1 can of chopped tomatoes
- Half a can of water
- 3 portions of Penne pasta
- Cherry tomatoes, optional
- 3 tablespoons ricotta or Philadelphia cream cheese
- 100g grated cheddar or Parmesan cheese
- Extra Parmesan cheese for sprinkling
- Salt and pepper to taste
Method
- Preheat the oven to 180°C (350°F).
- In a large pan, heat some oil and fry the onion until soft. Add the crushed garlic and chilli flakes and fry for another minute.
- Add the capers, anchovy fillets, olives, and any other antipasti you have. Fry for a few minutes until fragrant.
- Add the chopped tomatoes and half a can of water to the pan. Bring to a boil and let it simmer for 10 minutes until the sauce thickens.
- Meanwhile, cook the penne pasta in boiling salted water for about 5 minutes until it’s parboiled (partially cooked).
- Drain the pasta and stir it into the tomato sauce. Transfer the mixture to an oven dish.
- If you have cherry tomatoes, scatter them over the pasta mixture.
- In a separate bowl, mix the ricotta or Philadelphia cream cheese with grated cheddar or parmesan cheese. Blob the cheese mixture over the pasta mixture.
- Sprinkle some extra parmesan cheese over the top.
- Bake the pasta bake in the preheated oven for 30 minutes until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving.
