RECIPE: Spaghetti al Cartoccio (Spaghetti in Parchment)

Spaghetti al Cartoccio (Spaghetti in Parchment)



2 tablespoons extra virgin olive oil

2 cloves fresh garlic- minced or grated

2 tablespoons fresh flat leaf Italian parsley chopped

2 cups fresh Roma(chopped) or grape tomatoes

1/2 cup dry white wine

salt/pepper to taste

1 lb spaghetti

1/4 cup Parmigiano Reggiano – grated

2 tablespoons fresh basil chopped

1 tablespoon capers drained

12-16 oz raw shrimp or lobster tail meat.



Into a large saute pan add: oil, parsley and garlic. Cook over medium heat for approx 1 minute {do not let garlic brown}. Add tomatoes and wine. Season with salt and pepper. Bring to a boil. Stir often. Once boiling, reduce heat to LOW and simmer for approx 15-20 minutes. Stirring as necessary.

Preheat oven to 375 degrees. Place a large pot of generously salted water onto boil. When boiling, add spaghetti and cook until al dente. Reserve some of the pasta water in case needed. Drain spaghetti and set aside.

WHILE pasta and sauce are cooking, prepare your parchment paper packets.

Once pasta is cooked and drained, add it to the saute pan and toss to combine. Spread spaghetti lengthwise onto the parchment paper. Sprinkle with cheese, capers & basil and shrimp or lobster.

Fold top of parchment paper over {like you would fold a lunch bag} and then twist the sides. Place parchment packs onto a baking sheet and bake for approx 8-10 minutes.

Be careful when opening as steam will escape.

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