Spaghetti Arriganati | Easy and Straightforward Baked Spaghetti Recipe

This distinctive pasta recipe, hailing from the southern Italian area of Puglia, makes use of a uncommon approach: baking spaghetti. Usually spaghetti isn’t utilized in a pasta al forno, however this can be a scrumptious exception! It’s additionally an exception to a different Italian “rule”: by no means break spaghetti. It’s an easy dish to make, with minimal prep however yummy outcomes!

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SPAGHETTI ARRIGANATI RECIPE

For this recipe, you have to:

• 2 kilos (~1 kg) cherry tomatoes, lower in half

• Additional-virgin olive oil

• 8 to 10 recent basil leaves

• Salt

• Recent black pepper

• Dried oregano

• 1 pound (450 g) spaghetti

• 8 ounces (225 g) recent mozzarella, chopped

• Grated Parmigiano-Reggiano cheese, to style

• ½ cup (120 ml) water

Preheat and oven to 410° F (210° C).

Unfold a 3rd of the cherry tomatoes within the backside of an oblong 2-quart baking dish. Drizzle them with olive oil, tear a couple of basil leaves on high, and sprinkle the tomatoes with salt, black pepper, and loads of oregano.

Take half of the spaghetti, break it in half (sure, you heard that proper), and unfold the pasta evenly over the tomatoes. High the pasta by spreading half of the mozzarella on high, adopted by a beneficiant grating of Parmigiano. End the layer with one other sprinkle of salt and a drizzle of olive oil.

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

Cowl every thing with the remaining tomatoes, some extra basil, salt, pepper, oregano, loads of grated Parmigiano, and a final drizzle of olive oil. Pour ½ cup of water down the aspect of the baking dish, and gently tilt the dish in order that it evenly disperses alongside the underside.

Cowl the pasta with aluminum foil and bake for half-hour. Take away the aluminum and bake for an extra 30 to 35 minutes, or till the tomatoes on high start to brown.

Let the dish cool for 10 minutes earlier than slicing and serving.