Anyone else try the baked rotelle puttanesca?

I really liked the sound of this recipe posted yesterday, so I made it for dinner last night. I followed the recipe to a tee (unusual for me with pasta recipes) because I was unsure about cooking the pasta in the sauce, and wanted to get the ratio of liquid to pasta right. Turned out the flavors were great (though I'd up anchovies, garlic, and red pepper flakes next time), but the pasta cooked way quicker than the recipe suggested, and I ended up with a much wetter dish than anticipated.

Anyone else give it a whirl? How were your results?


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