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Puttanesca Tray Bake
This is a quick and easy roasted take on the classic that is puttanesca. Instead of sweating each ingredient and making a stovetop sauce, everything gets thrown into a roasting tin and into the oven. The result is a delicious, jammy sauce that clings perfectly to whatever pasta you choose to pair it with.
If you’re about that carb-free life, you could also pair this sauce with some fish or chicken. I’ve done it before and it works beautifully.
- Prep Time: 5 minutes
- Total Time: 45 minutes
- Yield: 3 1x
Ingredients
Scale
- 800g cherry tomatoes
- 4 garlic cloves, thinly sliced
- 6 anchovy fillets, finely chopped
- 100g kalamata olives, halved
- 2 tbsp capers
- ½ tsp chilli flakes
- ½ tsp dried oregano
- 75ml extra-virgin olive oil
- 1 handful fresh flat-leaf parsley, finely chopped
- 300g dried spaghetti
Instructions
- Heat your oven to 220°C / 200°C fan.
- Place the cherry tomatoes, garlic, anchovies, kalamata olives, capers, chilli flakes, dried oregano and extra-virgin olive oil in a large roasting tin. Season with salt and pepper and toss to coat, then roast for 35 to 40 mins.
- Smoosh the tomatoes, add the flat-leaf parsley and mix to combine.
- Cook your spaghetti in plenty of generously salted water according to the package instructions, then drain and reserve some of the pasta water.
- Add the pasta to the sauce, with a splash of the pasta cooking water, and toss until the sauce nicely clings to the pasta. Taste and adjust the seasoning, if necessary, then serve and enjoy.
OMG this was so much better than my usual puttanesca made in a pot with tinned tomatoes. Every ingredient retains it’s flavour and the difference fresh roasted tomatoes make is amazing, thanks Zena x
Yay! I’m so glad you enjoyed it! I prefer this version to my stovetop version too 🙂 x
Its so easy to make. Defo midweek staple.
So tasty
So glad you enjoyed it!