Spaghetti in Parchment

By vail28

Ingredients

• 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
• salt/pepper
• 1 pound spaghetti {I like Barilla}
• 1/4 cup Parmigiano Reggiano – grated
• 2 tablespoons fresh basil – chopped
• 1 tablespoon capers – drained

Details

Servings 4

Preparation

Step 1

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

2. 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.

3. 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.

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

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