Puttanesca Pasta Bake

INGREDIENTS

• 12 oz penne pasta
• 1 Tbsp EVOO
• 3 garlic cloves, minced
• pinch cayenne
• 1 14-oz can diced tomatoes
• 1/3 c Kalamata pieces
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh basil
• salt
• pepper
• 1 c shredded Mozzarella
• 1/4 c grated Parmesan

PREPARATION

1. Heat oven to 400
2. In white pot, over medium-high, heat salted water for pasta.
3. Cook until al-dente.
4. Drain in collander and rinse quickly with cold water to stop cooking.
5. Set aside.
6. Heat EVOO in same pot over medium-low.
7. Add garlic and cayenne, saute for about 30 seconds.
8. Add tomatoes and reduce to low. Simmer 5-10 minutes until sauce is slightly thickened.
9. Add olives, parsley and basil. Season with salt and pepperl.
10. Fold in the pasta, and about 3/4 of the mozzarella. Top with remaining cheese.
11. Cover and place in the oven. Bake 15 minutes or until cheese melts and bubbles.

( The Modern Dutch Oven Cookbook - kindle )

-- JMag Guthrie - 2016-09-05