Recipe by Luciana Sampogna, from Light of Lucia, Murdoch Books.
"This is one of my favourite dishes. I love this dish because it is elegant and carries the best Italian flavours." - Luciana Sampogna

Serves 4

Pasta al Cartoccio

• 80 ml (21/2 fl oz /1/3 cup) extra virgin olive oil
• 2 garlic cloves, bruised
• 1.5 kg (3lb 5oz) cherry tomatoes
• 1/2–1 teaspoon dried chilli flakes
• 1 handful pitted black olives
• 400g (14 oz) good-quality dried spaghetti
• 1 handful flat-leaf (Italian) parsley, finely chopped, plus extra leaves to serve
• Freshly grated parmesan, to serve

1. Place the oil in a large frying pan over medium heat, add the garlic and cook for 2–3 minutes until garlic is soft and light golden. Add tomatoes and chilli flakes and cook for 5 minutes, then remove one-quarter of the tomatoes with a slotted spoon and set aside. Continue cooking, stirring occasionally, for 25 minutes or until sauce is thickened and reduced. Season and remove from heat.
2. Remove and discard garlic from tomato sauce, then place sauce in a food processor and process until smooth. Strain the sauce through a sieve and discard the skins. Return the sauce to the pan, add olives and simmer over a low heat until heated through.
3. Preheat oven to 200°C (400ºF/Gas 6). Bring a large saucepan of water to the boil and add plenty of salt. Cook the pasta according to packet instructions but for only half the time specified. Drain well and toss with the sauce. Place 4 pieces of baking paper on a work surface and divide the pasta and reserved tomatoes among them. Sprinkle with the parsley, then fold the paper over to make 4 well-sealed parcels. Place on a large baking tray and bake for the remaining time suggested on the pasta packet or until al dente. Serve immediately, sprinkled with extra parsley and parmesan.

Share this Recipe:
          .