Pasta Puttanesca Bake

Cook time 30 minutes
Servings 4


80ml extra virgin olive oil

4 anchovy fillets, finely chopped

2 garlic cloves, finely chopped

1⁄4 tsp chilli flakes

1 x (410g) can rich & thick diced tomatoes

60g pitted black olives, halved

1 tbs baby capers in brine, drained

1 x (185g) can of tuna, brine drained

400g penne pasta

1 ball scamorza mozzarella or buffalo mozzarella

1 handful of finely grated pecorino,

Salt & pepper

Pasta Puttanesca Bake


Preheat the grill element in the oven.

Bring a saucepan of salted water to the boil.

Meanwhile make the sauce, heat oil in a large oven-safe frying pan over medium-high heat and add the garlic, anchovies and chilli and cook for 30 seconds until fragrant. Add tomatoes and a ½ can of water, capers and olives and simmer for 5-6 minutes until the sauce is thick and rich. Add the tuna and mix through. Season with salt and pepper.

Add the pasta to boiling water and cook until al dente.

Using a slotted spoon, add pasta into the sauce, allowing some of the starchy water to be added to the sauce and toss to coat each piece of pasta.

Add half of the pecorino and mozzarella and mix through. Top with remaining cheese and grill for 5-8 minutes until golden.