Baked Puttanesca Pasta

Name: Baked Puttanesca Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup water; 1 full packet Tutto Calabria Linguine Alla Puttanesca; 1/3 cup garlic-infused olive oil; 2 14-ounce cans corbara tomatoes; ½ teaspoon kosher salt, plus more for the pasta water; 1 pound pasta, such as taccole; 3/4 cup freshly grated Parmigiano Reggiano cheese; 1 8-ounce bag shredded mozzarella cheese

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Pasta alla Puttanesca is a dish as bold as its history - originating in Naples, it’s said to have been a quick, no-fuss meal whipped up with pantry staples like tomatoes, garlic, and spices. It’s savory, briny, and just the right amount of spicy. The Corbara tomatoes, grown in the Naples region, bring a clean and bright flavor that balances the boldness of the puttanesca beautifully.

This version gives the classic puttanesca a cozy winter twist: baked to golden, bubbling perfection with plenty of mozzarella and Parmigiano Reggiano. It’s rustic, satisfying, and exactly the kind of dish you want on a chilly night.

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

1 cup water
1 full packet Tutto Calabria Linguine Alla Puttanesca
1/3 cup garlic-infused olive oil

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2 14-ounce cans corbara tomatoes

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½ teaspoon kosher salt, plus more for the pasta water
1 pound pasta, such as taccole
3/4 cup freshly grated Parmigiano Reggiano cheese

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1 8-ounce bag shredded mozzarella cheese

Instructions

In a large oven-safe shallow pan over medium heat, add 1 cup of water. Once the water is simmering, add the contents of the Puttanesca spice packet. Simmer for 5 minutes, stirring occasionally, until the water has reduced by at least half. Add the garlic-infused olive oil and cook for 2 to 3 minutes until warmed through. Set the heat to medium-low and add the 2 cans of Corbara tomatoes, juice and all. Using a wooden spoon, lightly crush the tomatoes against the side of the pot to break them up. Simmer for 15 minutes, stirring occasionally, then season with the ½ teaspoon kosher salt. Taste and add more seasoning if necessary.
Preheat the oven to 450 degrees F.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
With a pasta fork or spider, transfer the pasta directly to the pan with the tomato sauce. Toss to coat the pasta in sauce. Evenly sprinkle the pasta with the Parmigiano Reggiano and mozzarella cheese. Bake for 15 minutes or until golden brown and bubbly. Allow to cool for 5 to 10 minutes and serve.