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Dump-and-Bake Pasta Puttanesca

This Dump-and-Bake Pasta Puttanesca is one of the easiest and healthiest pasta dishes that you will ever prepare!
Course Dinner
Cuisine Italian
Keyword dinner, healthy dinner, pasta
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 225.3kcal
Author Blair Lonergan


  • 2 ½ cups low-sodium chicken broth
  • 6 ounces uncooked spaghetti, broken into small pieces
  • 28 ounces petite-diced tomatoes, NOT drained
  • 1 tablespoon minced garlic
  • 3 or more anchovy fillets, chopped (optional)
  • ½ cup pitted black olives
  • 2 tablespoons capers
  • ½ teaspoon salt decrease or omit for a less salty dish
  • Optional garnish: fresh parsley, oregano, basil and/or Parmesan cheese
  • Optional variation: add canned tuna and/or crushed red pepper flakes to the dish before baking


  • Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
  • In a large bowl (or in the prepared baking dish), combine chicken broth, uncooked spaghetti, tomatoes, garlic, anchovies, olives, capers, and salt. Stir (or use your hands) to combine everything together.
  • Transfer mixture to the prepared baking dish and use your gingers to make sure that the pasta is submerged in the liquid and the ingredients are evenly distributed. Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
  • Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Bake, uncovered, for 10 more minutes, or until pasta is tender and sauce is thickened a bit. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken slightly as it sits.
  • Garnish with fresh herbs and Parmesan cheese, if desired.


Cooking for a larger family? Double all of the ingredients and bake the pasta in a 13 x 9-inch dish. The rest of the cooking and baking instructions remain the same.
Cooking just for Two? Cut the ingredients in half and bake the pasta in a 1-quart casserole dish. The rest of the cooking and baking instructions remain the same.


Serving: 1/4 of the recipe | Calories: 225.3kcal | Carbohydrates: 40.6g | Protein: 8.3g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 2.6mg | Sodium: 929.2mg | Potassium: 87.3mg | Fiber: 3.7g | Sugar: 6.2g