Cardamom
& Tomato Spaghetti en Papillote
An adaption
of a Lesley Waters recipe.
A novel way
to serve spaghetti, wrapped & abked to give maximum flavour.
Core recipe
Points plan 5
pts per serving
Serves 4
350g dried
spaghetti
500ml carton
tomato passata
2 tbsp tomato
puree
12 cardamom
pods, pods removed & seeds lightly crushed
100g green
& black olives in brine, pitted & roughly chopped
Preheat oven
to Gas 6/200ºC/400ºF
Cook
spaghetti as per pack instructions until almost cooked.
Meanwhile,
mix the passata, tomato puree, cardamoms and olives. Drain the almost
cooked spaghetti and toss with the tomato and olive sauce.
Take 4 large
sheets greseproof paper (approx 65 x 55 cm ...26 xx 22"). Fold each
sheet in half to give double thickness. Spray with frylight . Pile
spaghetti onto one half of each of the four sheets. Fold the other half
over and twist the edges together to form a tight seal.
Transfer to a
baking tray and place in the oven for 10-12 mins until piping hot.
Place each
pack on its own serving plate and open at the table.
Note:
Add more veg if you wish.....mushrooms, peppers, courgettes, sweetcorn.
Also chilli is good in the sauce. Just remember to add the points for
anything extra you use.
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