Lynda Reeves’ Pasta Puttanesca Recipe

This easy spaghetti dish is layered with a baked tomato sauce, fresh basil and cheese.

10 Roma tomatoes
1 cup fresh basil
1/4 cup anchovies
1/2 cup pitted black olives, halved
1 tbsp capers
5 cloves garlic, finely chopped
1 lb. dry spaghetti
1 cup grated Parmigiano


Step 1: Preheat oven to 350°F.

Step 2: Layer tomatoes, half of the basil, anchovies, capers, olives, garlic and pepper flakes into a baking dish (11″ x 14″ approx.).

Step 3: Drizzle with olive oil and grind black pepper on top.

Step 4: Bake for 30 minutes.

Step 5: While the sauce is baking, cook the pasta. When the pasta is cooked, toss it with a drizzle of olive oil and 1/2 cup of Parmigiano. Add the sauce to the pasta, then add the rest of the cheese and basil.

Step 6: Serve with a salad and baguette.

Watch Lynda Reeves demonstrate this recipe in the Pasta Puttanesca video.