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Baked Puttanesca Pasta with Parmigiano Reggiano®


Baked Puttanesca Pasta with Parmigiano Reggiano® & Chicken
Serves 4
A classic puttanesca sauce typically includes tomatoes, anchovies, olives, capers and garlic. This updated version on the dish has all of the original elements—minus the capers—of the classic created in Naples in the mid-20th century, but adds chicken and Parmigiano Reggiano for more protein and flavor.

The Consorzio for Parmigiano Reggiano is dedicated to educating cheese lovers around the world on why this historic, 900 year-old Italian cheese, made with only three ingredients, raw milk, sea salt and rennet, is the undisputed King!
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Ingredients
  1. 4 cups dried bowtie pasta
  2. 3 chicken breasts, cubed
  3. 4 anchovies, finely chopped
  4. 1 cup black olives, chopped
  5. 4 cups cherry tomatoes
  6. 1 can chopped tomatoes
  7. 1 cup grated Parmigiano Reggiano
  8. Handful of basil, chopped
  9. 1 tablespoon olive oil
  10. 1 large red onion, sliced
  11. 3 garlic cloves, crushed
  12. ½ red chili pepper, deseeded and finely chopped
Instructions
  1. Cook pasta in boiling salted water according to pack instruction until al dente, drain and keep warm. Fry chicken in oil with onion, garlic, chili, anchovies, and olives for 3-5 minutes until browned. Stir through the fresh and canned tomatoes and basil. Simmer for 5 minutes to reduce slightly, pressing the tomatoes down to release their juices. Add in ⅔ cup of the Parmigiano Reggiano and season to taste.
  2. Toss the pasta through the sauce and pour into a large ovenproof dish. Sprinkle with the remaining Parmigiano Reggiano.
  3. Bake in a preheated oven at 350°F for 20-25 minutes, until golden.
culture: the word on cheese https://culturecheesemag.com/

This recipe is sponsored by Consorzio Parmigiano-Reggiano.

Photograph by Steve Lee.

Consorzio Parmigiano-Reggiano

The Consorzio for Parmigiano Reggiano is dedicated to educating cheese lovers around the world on why this historic, 900 year-old Italian cheese, made with only three ingredients, raw milk, salt, and rennet, is the undisputed King!

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