The concept behind this tray-bake Spaghetti Puttanesca recipe was born out of the live kids-cookalongs for families I started online in 2020 and it proved to be one of our most popular dishes with viewers – and with good reason! It’s the ultimate in convenience cooking as everything just goes into the sheet pan (yes, even the dried spaghetti!) and 30 minutes later dinner is served!
Canned by Theo A. Michaels, published by Ryland Peters & Small (£18.99) Photography by Mowie Kay © Ryland Peters & Small.
- Preheat the oven to 200°C fan/220°C/425°F/Gas 7.
- Lay the spaghetti in the high-sided sheet/roasting pan with all the dry ingredients – onion, garlic, olives, capers, raisins, chilli/hot red pepper ﬂakes – then pour in the olive oil, massaging it over the spaghetti to ensure it is coated. Then add all the wet ingredients – the cherry tomatoes in their sauce, tomato purée/paste, warm chicken stock, pilchards in their sauce – and season with salt and black pepper. Use a fork to mix all the ingredients together, breaking the pilchards up a little as you do (but keep them fairly chunky). The spaghetti should be submerged below the liquid by about 1 cm/½ inch.
- Place the pan in the preheated oven and bake for 30 minutes, then remove and leave to rest for 5 minutes – this stage is important as it allows the bake to ﬁ finish cooking and absorb the last of the liquid.
- Once done, use a fork to loosen the spaghetti and garnish with freshly chopped parsley. If it’s too thick, feel free to add a splash of hot water, or if too loose, leave it in the oven for another 5 minutes.