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.
Find it online: https://zenaskitchen.com/puttanesca-tray-bake/