Puttanesca Tray Bake

Pasta nights deserve excitement, and this Puttanesca Tray Bake delivers just that. Instead of standing over a stove, coaxing out flavours one by one, everything comes together in the oven. The result? A deeply savoury, jammy sauce that clings beautifully to pasta.

If you’re after a carb-free alternative, this tray bake sauce pairs just as well with roasted fish or grilled chicken. It’s versatile, effortless, and packed with bold Mediterranean flavours. This tray bake method not only simplifies the cooking process but also intensifies the taste, making every bite a perfect balance of tangy, salty, and umami-rich goodness.

Table of Contents

• Ingredient Breakdown
• The History Behind Puttanesca
• The Perfect Bake: Developing Deep Flavour
• Choosing the Right Pasta Shape
• Puttanesca Tray Bake: Serving Suggestions
• More Tray Bake Recipes

Ingredient Breakdown

• Tomatoes: The foundation of the tray bake sauce. Cherry tomatoes break down in the oven, releasing their juices and creating a naturally sweet yet tangy base. Opting for high-quality, ripe tomatoes will enhance the final dish.
• Garlic: Essential for depth, garlic adds both warmth and aroma. Slicing it rather than mincing prevents it from burning during roasting.
• Anchovies: These tiny fillets are the unsung heroes of puttanesca. Rather than making the dish taste overtly fishy, they melt into the sauce, lending a rich, savoury depth known as umami. If you’re sceptical, try them—you might be surprised by how much they elevate the dish.
• Olives: Kalamata olives bring a bold, briny punch. Their meaty texture also adds contrast to the softness of the tomatoes.
• Capers: Tiny but mighty, capers contribute a sharp, slightly floral tang that cuts through the richness of the sauce.
• Chilli Flakes: A touch of heat keeps the sauce lively and prevents it from feeling one-dimensional. You can adjust the quantity based on your spice preference.
• Dried Oregano: A staple in Mediterranean cooking, oregano adds an earthy, aromatic note that complements the tomatoes beautifully.
• Olive Oil: High-quality extra-virgin olive oil ties everything together, carrying the flavours and giving the sauce its signature silkiness.

The History Behind Puttanesca

Every dish has a story, and puttanesca is no exception. This robust and flavour-packed sauce hails from Naples, a city known for its bold, rustic cooking. While its exact origins are debated, many believe puttanesca was created as a quick, pantry-friendly meal made with simple, non-perishable ingredients. Some suggest it was favoured by night workers looking for a fast and satisfying dish, while others argue it was invented by resourceful home cooks needing to whip up something delicious with whatever they had on hand.

Regardless of its origins, puttanesca has stood the test of time for a reason. The combination of garlic, olives, capers, and anchovies creates an irresistible mix of saltiness, tang, and umami. Unlike many traditional pasta sauces that rely on long simmering times, puttanesca comes together quickly making it the perfect weeknight meal. This Puttanesca Tray Bake stays true to its heritage by keeping things simple, allowing the ingredients to work their magic in the oven while you go about your evening.

The Perfect Bake: Developing Deep Flavour

Roasting is more than just a convenient cooking method, it fundamentally transforms ingredients, unlocking flavours that other techniques can’t achieve. When exposed to high heat, the natural sugars in tomatoes caramelise, deepening their sweetness while intensifying their acidity. This creates a beautifully jammy consistency that forms the heart of the Puttanesca Tray Bake.

Similarly, garlic changes in character as it roasts. Instead of the sharp, punchy bite that raw garlic delivers, roasting mellows it out, creating a rich, slightly sweet flavour. The olives and capers, on the other hand, don’t just soften – they release their briny essence into the sauce, infusing every bite with complexity. Even the anchovies, which some might shy away from, dissolve seamlessly into the mix, offering a backbone of savoury umami rather than an overpowering fishiness.

To ensure even roasting, spread the ingredients in a single layer. This maximises caramelisation, preventing any steaming effect that could dilute the sauce. A quick toss halfway through ensures everything is coated in that golden olive oil, roasting to perfection. As the ingredients cook, their natural sugars caramelise, enhancing the sauce’s complexity.

This method also allows for passive cooking. Unlike stovetop sauces, which require constant attention and stirring, a tray bake lets you set the ingredients in the oven and let them do the work. The result is a sauce with layers of depth that would typically take hours to develop on the hob.

Choosing the Right Pasta Shape

Pasta choice matters for this tray bake. While spaghetti is a classic pairing for puttanesca, there’s no rule saying you must use it. Different pasta shapes interact with sauces in different ways, and choosing the right one can enhance your eating experience.

• Linguine: Slightly flatter than spaghetti, linguine has a bit more surface area, making it excellent at holding onto the rich, tomato-based sauce.
• Rigatoni: The ridges on rigatoni trap the sauce, ensuring every bite is packed with flavour. Its hollow centre also allows for some of the sauce to get inside, making it a great option for a thicker, jammy puttanesca.
• Bucatini: Think of bucatini as spaghetti with a secret tunnel running through it. This allows it to carry sauce both on the outside and within, delivering extra bursts of flavour in every bite.
• Orecchiette: These small, ear-shaped pasta pieces act as tiny bowls, scooping up chunks of roasted tomatoes, olives, and capers. If you enjoy a bite with lots of texture, this could be a fun variation to try.

If you prefer a low-carb or gluten-free alternative, you could swap pasta for courgetti (spiralised courgettes), roasted aubergine slices, or even butter beans for a protein-packed twist. Whatever you choose as a base for this tray bake, it’s sure to be the perfect vehicle for these big, bold Mediterranean flavours.

Reserving some pasta water is key. The starchy liquid helps the sauce emulsify, coating each strand rather than sitting in a puddle. Toss everything together while the pasta is hot, allowing it to absorb all those incredible flavours. The result is a silky, well-integrated dish where every mouthful is packed with intense taste.

Puttanesca Tray Bake: Serving Suggestions

While Puttanesca Tray Bake shines with pasta, its versatility makes it a star in other ways. Spoon it over roasted white fish for a Mediterranean twist, or serve it alongside grilled chicken. It even works as a topping for crusty sourdough, turning a simple slice into something special.

For extra texture, finish with toasted breadcrumbs or a handful of pine nuts. A final drizzle of good olive oil lifts everything, making each bite richer and more indulgent. You can also stir in a spoonful of ricotta or burrata for a creamier finish.

If you’re feeling adventurous, use this sauce as a base for a Mediterranean-inspired shakshuka. Crack a few eggs into the sauce and let them poach gently in the oven. Serve with warm flatbread, and you have a stunning brunch option.

More Tray Bake Recipes

There’s something so satisfying about making a meal in just one tray (not to mention it saves on the washing up!). So if you enjoyed this one, I have some more recipes just like it for you to try:

• Harissa Veggie Tray Bake: Bold flavours and lots of veggies. Loaded with sweet potatoes, chickpeas, peppers, tenderstem broccoli and onions, tossed in rose harissa, lemon zest and garlic.
• Harissa Chicken Tray Bake: Tender chicken marinated in spicy harissa atop a bed of roasted veg. Perfect for a quick midweek meal that packs a punch every time.
• Smoky Chicken and Chorizo Tray Bake: This Spanish-inspired tray bake combines the delicious smoky flavours of chorizo with smoked paprika, garlic, chicken, potatoes, peppers and onions.
• Peri Peri Salmon Tray Bake: Succulent salmon. Golden brown, crispy potatoes. Slightly charred tenderstem broccoli. Perfectly seasoned with a tasty 5-ingredient homemade peri peri spice mix.

See how I make all these recipes and more over on my Instagram!