PAPER-BAKED PRAWN & GARLIC PASTA
Wonderful aromas of garlic, wine and prawns burst from these foil parcels when you open them at the table and inhale their heavenly steam. A great dish for a dinner party or special celebration.
Prep: 10 minutes Cook: 20 minutes Serves: 6
- 4 Tbsp (60 ml) butter
- 6 cloves garlic, peeled and finely chopped
- 1 tsp (5 ml) chilli flakes
- 2 x 400 g tins tomato & onion mix
- 3 Tbsp (45 ml) tomato paste
- ½ cup (125 ml) dry white wine
- 400 cooked, peeled prawns, defrosted
- salt and freshly ground black pepper
- 500 g Pasta Grandé Spaghetti
- 1 tsp (5 ml) salt
- 4 litres water
- 6 Tbsp (90 ml) basil pesto
- 6 Tbsp (90 ml) chopped flat-leaf parsley
- olive oil, for drizzling
- Heat the oven to 210 °C. Cut out 6 large squares of tin foil and set aside.
- Melt the butter in pan and very gently fry the garlic and chilli flakes, without letting them brown.
- Add the tomato and onion mix, tomato paste and wine and cook over a medium-high heat, uncovered, for 10 minutes, or until the sauce is beginning to thicken.
- Add the prawns and cook for a further minute or so – just long enough to warm them through. Season to taste with salt and pepper and set the pan aside.
- While the sauce is cooking, bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for exactly 5 minutes (the spaghetti will continue to cook in the oven).
- Drain the pasta using a colander, reserving a third of a cup of the boiling water.
- Tip the pasta back into the pot you boiled it in and add the reserved water, which will prevent it sticking together.
- Lay the tin-foil squares on the countertop. Bring up the sides of the foil sheets to form shallow ‘bowls’.
- Immediately divide the pasta between the 6 sheets and top each pile with a generous ladle of tomato sauce, plus a few prawns each.
- Place 1 Tbsp basil pesto on top of each pile, and scatter with parsley. Drizzle with a little olive oil and season with more black pepper.
- Tightly seal the parcels by bringing up the sides and crimpling them together at the top to form a ‘purse’. Place them on two baking sheets and bake at 210 °C for about 10 minutes, or until very hot to the touch.
- Immediately slide the parcels onto hot plates, and invite your guests to tear them open and dig in.
- Pasta can also be baked in parchment paper, but it’s more difficult to seal the edges tightly.
- Ring the changes by adding fresh mussels before the parcels go into the oven.
Paper-Baked Prawn & Garlic Pasta
Ring the changes by adding fresh mussels before the parcels go into the oven.