Skillet Baked Ziti with Puttanesca Sauce
By America's Test KitchenPublished on December 21, 2007
Yield
Serves 4
Ingredients
1 tablespoon olive oil 6 garlic cloves, minced2 anchovy fillets, rinsed and minced¼ teaspoon red pepper flakes 1 (28-ounce) can crushed tomatoes 3 cups water 12 ounces ziti (3 ¾ cups)½ cup red wine ½ cup grated Parmesan cheese ¼ cup minced fresh basil leaves ½ cup kalamata olives, chopped coarse1 cup shredded mozzarella cheese
Before You Begin
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
Instructions
- Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan, basil and olives while the pasta cooks.
- Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
- Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
- Add Cheese and Bake: Stir in wine, Parmesan, basil, and olives. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
Yield
Serves 4Ingredients
1 tablespoon olive oil
6 garlic cloves, minced
2 anchovy fillets, rinsed and minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup red wine
½ cup grated Parmesan cheese
¼ cup minced fresh basil leaves
½ cup kalamata olives, chopped coarse
1 cup shredded mozzarella cheese
Ingredients
1 tablespoon olive oil
6 garlic cloves, minced
2 anchovy fillets, rinsed and minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup red wine
½ cup grated Parmesan cheese
¼ cup minced fresh basil leaves
½ cup kalamata olives, chopped coarse
1 cup shredded mozzarella cheese
Ingredients
1 tablespoon olive oil
6 garlic cloves, minced
2 anchovy fillets, rinsed and minced
¼ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup red wine
½ cup grated Parmesan cheese
¼ cup minced fresh basil leaves
½ cup kalamata olives, chopped coarse
1 cup shredded mozzarella cheese
Before You Begin
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
Instructions
- Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan, basil and olives while the pasta cooks.
- Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
- Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
- Add Cheese and Bake: Stir in wine, Parmesan, basil, and olives. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
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