Spaghetti Al Cartoccio Spag Cooked in a Bag
Elevate your pasta night with the rustic charm of *Spaghetti Al Cartoccio*—a unique Italian recipe where spaghetti is cooked in a parchment paper pouch to lock in flavor and aroma. This "spaghetti cooked in a bag" method steams the al dente pasta in a vibrant medley of juicy cherry tomatoes, fragrant garlic, white wine, and fresh basil, enhanced with a hint of red chili flakes for a gentle kick. Topped with grated Parmesan and a drizzle of extra virgin olive oil, each bite delivers a burst of fresh, zesty, and savory goodness. Perfect for impressing at dinner parties or indulging in a comforting yet elegant meal, this dish is as simple as it is spectacular. Ready in under 40 minutes, it’s an easy recipe that offers gourmet results with minimal cleanup!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 250 grams Cherry tomatoes
- 2 pieces Garlic cloves
- 100 milliliters White wine
- 4 tablespoons Extra virgin olive oil
- 10 pieces Fresh basil leaves
- 50 grams Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional)
- 1 large sheet Parchment paper
Instructions
Preheat your oven to 200°C (390°F).
Bring a pot of water to a boil, add a teaspoon of salt, and cook the spaghetti until al dente (2 minutes less than package instructions). Drain and set aside.
While the spaghetti is cooking, halve the cherry tomatoes and finely chop the garlic cloves.
In a large mixing bowl, combine the cherry tomatoes, minced garlic, 3 tablespoons of olive oil, white wine, fresh basil leaves, salt, black pepper, and chili flakes (if using). Mix well.
Add the cooked spaghetti to the mixture and toss gently to coat the pasta evenly with the sauce and vegetables.
Tear off a large sheet of parchment paper (about 50 cm long) and fold it in half, then open it back up to create a crease in the center.
Place the spaghetti mixture onto one side of the parchment paper, ensuring you leave about 5 cm around the edges.
Grate the Parmesan cheese over the spaghetti and drizzle the remaining tablespoon of olive oil on top.
Fold the other half of the parchment over the spaghetti and crimp the edges tightly to seal the packet, creating a pouch. Ensure the seal is secure so no steam escapes.
Place the parchment bag on a baking sheet and bake in the preheated oven for 12-15 minutes.
Remove the pouch from the oven and carefully cut open the top with scissors (be cautious of the hot steam).
Transfer the spaghetti to serving plates and garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 11.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
