Pasta Putanesca Bake
| 350 | gram | penne pasta | | 1 | tablespoon | olive oil | | 1 | | onion, chopped | | 1 | clove | garlic, crushed | | 450 | milliliter | pasata, (sieved tomatoes) | | 4 | | tomatoes, quartered | | 290 | gram | mixed peppers antipasto | | 1 | tablespoon | fresh oregano, chopped | | 75 | gram | pitted black olives, chopped | | 1 | tablespoon | capers | | 175 | gram | firm goat's cheese, diced | | 25 | gram | parmesan | | | seasoning |
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1 Preheat the oven to 190C / 375 F / Gas 5. Bring a large pan of water to the boil and cook the pasta according to the packet instructions.
2 Meanwhile, heat the oil in a pan and fry the onion and garlic until softened. Stir in the passata and bring to the boil. Reduce heat, then add the tomatoes, antipasto, oregano and seasoning. Simmer for 6-7 minutes, then remove from the heat and stir in the cooked pasta.
3 Spoon half the pasta into a large ovenproof dish. Sprinkle over half the olives, goat's cheese and capers. Repeat the layers, then sprinkle over the parmesan. Bake for 30 minutes until golden.
Nutritional
information per serving
Per serving:
539 calories
fibre 6g
carbohydrate 79g
fat 23g
saturated fat 3g
protein 22g
added sugar none
salt 1,95 g
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Keywords
Main course lang:en |
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| Source |
| BBC Vegetarian Good Food 1996 (feb) p66 |
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| Preparation
times |
Prep: 15 Minutes
Cook: 45 Minutes |
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