Baked Penne Puttanesca

    55 minutes

    This is a one-pot version of fiery pasta puttanesca, where the penne is baked along with the sauce. It's incredibly easy to make with prepared ingredients.


    Washington, United States
    2 people made this

    Serves: 2 

    • 1/2 cups penne (uncooked)
    • 1 small jar (170g) marinated artichoke hearts
    • 1 (400g) tin chopped tomatoes
    • 1/2 cup (125ml) water
    • 6 cloves garlic, peeled and halved
    • 1 tablespoon capers
    • 1 teaspoon chilli flakes
    • small handful black or green olives
    • parsley to garnish

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 230 degrees C.
    2. Oil the inside of a casserole dish. Add the pasta, the artichoke hearts, tinned tomatoes and water and swirl together. Mix in the water.
    3. Add all the other ingredients and stir well. Note: you probably won't need to add salt as the olives and capers are salty enough.
    4. Cover the casserole dish with a lid and bake for 45 minutes, stirring every 15 minutes to ensure the pasta doesn't stick.


    Other ingredients you can add to this dish are broccoli florets, shrimp and anchovies.

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    I make this as a quick lunch all the time.  -  07 Mar 2012