Baked Penne Puttanesca

Baked Penne Puttanesca


1 person made this

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.

spookylean Washington, United States

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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Reviews (1)


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

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