Roman cooks created aglio e olio during WWII rationing using only garlic, oil, and pasta—three ingredients that never spoiled.
Oven Pasta Spaghetti Aglio e Olio (One-Pot)
Dive into a delightful dish of Oven-Baked Spaghetti Aglio e Olio that's as simple as it is scrumptious! With just a handful of pantry staples like fragrant garlic and a kick of chili oil, you can whip up this one-pot wonder in no time. Let your oven do the magic while you savor the rich aromas filling your kitchen!
Prep
5
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1–2 chili peppers (depending on spiciness)
- 3–5 garlic cloves
- 1½ handful parsley
- about 1,050 ml boiled hot water (35.5 fl oz)
🥛Dairy & Eggs(1)
- Parmesan to tasteoptional
🫙Pantry Staples(3)
- about 100 g olive oil (3.53 oz)
- 500 g spaghetti (17.6 oz)
- 1 tbsp vegetable broth (15 ml)
👨🍳 Instructions
- 1
Add garlic, parsley, and chili to the mixing bowl and chop for 5 seconds at speed 7.
- 2
Add olive oil and heat for 3 minutes at Varoma temperature on speed 2.
- 3
Mix hot water with vegetable broth.
- 4
Place raw spaghetti in the oven dish. Pour chili oil and vegetable broth evenly over it. Cover with a lid.
- 5
Bake for 45 minutes at 220 °C (428 °F) without preheating. Stir once after about 22-23 minutes, then continue baking.
- 6
Transfer to a serving dish, sprinkle with Parmesan, and serve.
💡 Pro Tips
- ✓Heat your olive oil to exactly Varoma temperature (100°C/212°F) before adding to pasta because this activates the garlic's allicin compounds and creates proper flavor infusion without burning.technique100°C/212°F
- ✓Stir the pasta at precisely 22-23 minutes to redistribute moisture when starches are 70% hydrated, preventing uneven cooking and ensuring proper liquid absorption.timing22-23 minutes
- ✓Use a 3:1 ratio of liquid to pasta by weight for oven cooking because pasta absorbs 2.5x its weight in liquid during the extended baking process.ingredient3:1 ratio
- ✓Bake uncovered for the final 5 minutes to evaporate excess moisture and concentrate flavors, reducing liquid content by approximately 15%.timing5 minutes, 15% reduction
- ✓Use a heavy-bottomed oven dish with tight-fitting lid to maintain consistent 220°C temperature and prevent moisture loss during the 45-minute bake time.equipment220°C, 45 minutes
Share this recipe
Prep
5
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Roman cooks created aglio e olio during WWII rationing using only garlic, oil, and pasta—three ingredients that never spoiled.
Oven Pasta Spaghetti Aglio e Olio (One-Pot)
Dive into a delightful dish of Oven-Baked Spaghetti Aglio e Olio that's as simple as it is scrumptious! With just a handful of pantry staples like fragrant garlic and a kick of chili oil, you can whip up this one-pot wonder in no time. Let your oven do the magic while you savor the rich aromas filling your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1–2 chili peppers (depending on spiciness)
- 3–5 garlic cloves
- 1½ handful parsley
- about 1,050 ml boiled hot water (35.5 fl oz)
🥛Dairy & Eggs(1)
- Parmesan to tasteoptional
🫙Pantry Staples(3)
- about 100 g olive oil (3.53 oz)
- 500 g spaghetti (17.6 oz)
- 1 tbsp vegetable broth (15 ml)
👨🍳 Instructions
- 1
Add garlic, parsley, and chili to the mixing bowl and chop for 5 seconds at speed 7.
- 2
Add olive oil and heat for 3 minutes at Varoma temperature on speed 2.
- 3
Mix hot water with vegetable broth.
- 4
Place raw spaghetti in the oven dish. Pour chili oil and vegetable broth evenly over it. Cover with a lid.
- 5
Bake for 45 minutes at 220 °C (428 °F) without preheating. Stir once after about 22-23 minutes, then continue baking.
- 6
Transfer to a serving dish, sprinkle with Parmesan, and serve.
💡 Pro Tips
- ✓Heat your olive oil to exactly Varoma temperature (100°C/212°F) before adding to pasta because this activates the garlic's allicin compounds and creates proper flavor infusion without burning.technique100°C/212°F
- ✓Stir the pasta at precisely 22-23 minutes to redistribute moisture when starches are 70% hydrated, preventing uneven cooking and ensuring proper liquid absorption.timing22-23 minutes
- ✓Use a 3:1 ratio of liquid to pasta by weight for oven cooking because pasta absorbs 2.5x its weight in liquid during the extended baking process.ingredient3:1 ratio
- ✓Bake uncovered for the final 5 minutes to evaporate excess moisture and concentrate flavors, reducing liquid content by approximately 15%.timing5 minutes, 15% reduction
- ✓Use a heavy-bottomed oven dish with tight-fitting lid to maintain consistent 220°C temperature and prevent moisture loss during the 45-minute bake time.equipment220°C, 45 minutes