Pasta alla Pizzaiola Recipe from Puglia
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
712 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Pizzaiola Recipe from Puglia
Description
This dish starts by sautéing garlic, anchovies, and capers in olive oil, allowing the anchovies to melt into the base and build umami depth. Cherry tomatoes are added for freshness, followed by tomato passata simmered with oregano. The sauce is gently cooked to develop balanced flavors, seasoned with salt, and garnished once the garlic is removed.
Meanwhile, pennoni pasta is cooked al dente, then combined with the sauce. Topping the pasta with fresh mozzarella contributes creamy texture and mild flavor that contrasts with the tangy tomato sauce. The dish can be served immediately or baked if doubled mozzarella is used, allowing the cheese to melt further.
The recipe permits substitution of various pasta types, reflecting regional variations, and highlights simple ingredients producing a harmonious, tomato-forward pasta typical of southern Italy.
Ingredients
- 400 g pennoni pasta (14oz) or other pasta of your choice
- 500 g tomato passata (17oz) or canned peeled tomatoes
- 12 cherry tomato optional
- 250 g fresh mozzarella (9oz) double the mozzarella if you plan to bake before serving
- 1-2 garlic peeled, cloves
- 1-2 anchovy fillet salted or preserved in oil) leave out for vegetarian option
- 1-2 teaspoon oregano dried or 2-4 teaspoon fresh
- salt for pasta and to taste
- 3-4 tablespoon extra virgin olive oil
- 1 tablespoon capers (salted or preserved in vinegar)
Instructions
- If using salted capers rinse under running water. If using cherry tomatoes wash them and cut into halves. Peel the garlic.
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- In a high-sided skillet or frying pan, sauté the garlic cloves, the anchovy fillets, the capers and the cherry tomatoes together with the olive oil. After a few minutes, once the anchovies have melted, add the tomato passata.
- Cook over a medium heat for about fifteen minutes. When half cooked, add salt to taste and sprinkle with the oregano, leave to simmer and flavor for 10 more minutes. Remove the garlic.
- In the meantime, cut the mozzarella into small pieces and then cook the pasta al dente according to the instructions on the packet.
- Remove some of the sauce from the pan. When it’s cooked, drain the pasta and add to the skillet/frying pan with the sauce. Mix everything together well to distribute the sauce evenly. Plate the pasta after putting a nice spoonful of the saved sauce in the bottom of the bowl/plate.
- Put some mozzarella pieces onto the pasta before serving.
To bake your pasta alla pizzaiola
- Transfer the pasta mixed with the sauce to a buttered oven dish. Cover the top with mozzarella slices and bake in a preheated oven at 180°C until the top starts to crisp and the mozzarella melts and browns slightly!
Notes
- Pasta types such as spaghetti, bucatini, penne, pennoni, vermicelli, or fusilli work well in this recipe.
- Double the mozzarella if baking before serving for a melted cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 90g | 30% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 495mg | 21% |
| Potassium | 944mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 25mg | 28% |
| Calcium | 376mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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