Puttanesca Pasta Bake

A comforting and flavourful Italian pasta bake in just 20 minutes? Yes please! The star of this recipe is our Puttanesca Sauce which brings out those bold olives and capers.


  • 340g Rigatoni or Penne pasta
  • 2 tbsp olive oil
  • 2 shallots, sliced
  • 4 garlic cloves, thinly sliced
  • ½ tsp red chili flakes
  • 4 Club Des Millionaires Anchovy Fillets
  • 1 cup kalamata olives, pitted and roughly chopped
  • ¼ cup capers
  • 1 jar (550g) Authentica Puttanesca Sauce
  • 1 cup grated Mozzarella
  • ½ cup breadcrumbs
  • Fresh basil, to garnish
  • Salt and pepper, to taste
  • Lemon zest, to garnish


  1. Preheat oven to 350°F.
  2. Cook pasta according to directions. Drain and run under cold water to prevent further cooking. Reserve 1 cup of pasta water.
  3. Heat olive oil in a skillet over med-low heat. Add shallots and cook until translucent. Add garlic, chili flakes, and anchovy filets and cook until fragrant. Lightly break up the anchovy with the back of your spoon.
  4. Add olives, capers, and Authentica Puttanesca Sauce. Season with salt and pepper.
  5. Add the cooked pasta to the sauce with the cup of reserved pasta water. Mix everything to combine and pour into a casserole dish. Top with mozzarella.
  6. Bake for 20 minutes. At ten minutes, top with the breadcrumbs.
  7. Remove from oven and garnish with fresh basil, black pepper, and lemon zest.