Spaghetti Arriganati | Simple and Easy Baked Spaghetti Recipe

This unique pasta recipe, hailing from the southern Italian region of Puglia, makes use of a rare technique: baking spaghetti. Typically spaghetti isn’t used in a pasta al forno, but this is a delicious exception! It’s also an exception to another Italian “rule”: never break spaghetti. It’s a very easy dish to make, with minimal prep but yummy results!

Spaghetti Arriganati | Simple and Easy Baked Spaghetti Recipe

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SPAGHETTI ARRIGANATI RECIPE

Makes: 4 to 6 servings

Cook Time: 1 hour

For this recipe, you will need:

• 2 pounds (~1 kg) cherry tomatoes, cut in half

• Extra-virgin olive oil

• 8 to 10 fresh basil leaves

• Salt

• Fresh black pepper

• Dried oregano

• 1 pound (450 g) spaghetti

• 8 ounces (225 g) fresh mozzarella, chopped

• Grated Parmigiano-Reggiano cheese, to taste

• ½ cup (120 ml) water

Preheat and oven to 410° F (210° C).

Spread a third of the cherry tomatoes in the bottom of a rectangular 2-quart baking dish. Drizzle them with olive oil, tear a few basil leaves on top, and sprinkle the tomatoes with salt, black pepper, and plenty of oregano.

Take half of the spaghetti, break it in half (yes, you heard that right), and spread the pasta evenly over the tomatoes. Top the pasta by spreading half of the mozzarella on top, followed by a generous grating of Parmigiano. Finish the layer with another sprinkle of salt and a drizzle of olive oil.

Repeat these steps to make one more layer: ⅓ of the tomatoes, olive oil, basil, salt, pepper, oregano, the remaining pasta, the remaining mozzarella, Parmigiano, salt, and olive oil.

Cover everything with the remaining tomatoes, some more basil, salt, pepper, oregano, plenty of grated Parmigiano, and a last drizzle of olive oil. Pour ½ cup of water down the side of the baking dish, and gently tilt the dish so that it evenly disperses along the bottom.

Cover the pasta with aluminum foil and bake for 30 minutes. Remove the aluminum and bake for an additional 30 to 35 minutes, or until the tomatoes on top begin to brown.

Let the dish cool for 10 minutes before cutting and serving.

Buon appetito!