Pasta al cartoccio

Pasta al cartoccio

Pasta al cartoccio


spaghetti – 300 g
crushed garlic – 1 clove
sprigs of parsley – 4 pcs.
grated parmesan cheese
vegetable oil – 2 tbsp
salt – to taste
olives pitted – 100g
medium tomatoes – 450 g
hot green pepper – 1 pc.


Cut 4 rectangles of parchment size of 30×20 cm. Garlic clean. Tomatoes, pepper and parsley, wash, dry. Tomatoes cut into small pieces, chop the peppers, remove the seeds. Parsley disassembled into leaves. Heat the oil in a skillet and sauté over medium heat garlic clove, 2 min. Put the garlic, add the tomatoes to the skillet and pepper. Cook, stirring occasionally, 20 minutes.

Boil spaghetti in salted water until soft (half the time indicated on the package). Drop in a colander and drain off all the water. Put them in the sauce.

Add olives and half the parsley leaves. Mix. Try to salt the salt and, if necessary.

Arrange the pasta sheets with parchment sauce. Lift the ends of the paper and twist them tight, so as to obtain a “pouch”. Place on a baking sheet and place in preheated 200 ° C oven for 7 minutes. Unfold the paper “bags” on the plate. Post to the dish remaining herbs and grated Parmesan.

Bon Appetit!

Pasta al cartoccio

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