Spaghetti al Cartoccio otherwise known as Spaghetti in Parchment.
I don’t know too many people that don’t enjoy spaghetti. I mean what’s not to love after all? Long luscious noodles, that you can spin and twirl to your hearts content. Not to mention, they can be topped with a plethora (I just love that word) of sauces. Tomato, cream, meat, cheese, wine, and the list goes on and on.
Delicious, inexpensive, and cook in a flash! Again, what’s not to love ; )
If I haven’t made it abundantly clear, I love pasta. Those of you that know me well know that Spaghetti alla Carbonara is my ultimate favorite last meal kind of dish. I get goose bumps just thinking about it. You also know there’s not a pasta dish that I’m not fond of ; ) Just sayin. This one included. It’s fun, kinda fancy and full of FLAVOR.
Spaghetti al Cartoccio is simply Italian for Spaghetti in parchment. If you’ve not baked with parchment this is an incredibly FUN and new way to enjoy a dish.
Parchment packs make a fantastic presentation. You set them down, carefully, we don’t want you to burn yourself. Open them and then watch as steam clouds come pouring out, and then as if on key you’ll hear the ooohs and aaaahs from your table guests. You can make one giant parchment packet OR I really like to do individual packets for each guest. Seems a little more special that way. And hello the cleanup couldn’t be easier ; )
This is a simple dish that comes together quickly. It’s a classic combination of fresh tomatoes, capers, herbs, and *smiling* Parmigiano Reggiano. Swoon!
You could easily make these ahead of time and then just pop them into the oven when your guests arrive.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic – minced
- 2 tablespoons fresh flat leaf Italian parsley – chopped
- 2 cups fresh roma tomatoes – chopped
- 1/2 cup dry white wine
- kosher salt/pepper
- 1 lb spaghetti
- 1/4 cup Parmigiano Reggiano – grated
- 2 tablespoons fresh basil – chopped
- 1 tablespoon capers – drained
- 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. For a large packet you’ll need approx 24" of parchment paper that has been doubled for thickness. If you’re making individual packets they should be approx 6" of parchment paper (again doubled for thickness). It’s better to have MORE parchment than less.
- 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.
- Fold top of parchment paper over, like you would fold a lunch bag. Twist sides to seal.
- Place parchment packs onto a rimmed baking sheet. Bake for approx 8-10 minutes.
- Be careful when opening as steam will escape.
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