Prep 15 mins
Cook 25 mins
For a stylish pasta dish try these tasty spaghetti parcels, unwrapped by each diner at the table. Perfect for easy entertaining.
- 14 ounces spaghetti
- extra virgin olive oil, for tossing
- 8 red ripe tomatoes, skinned and coarsely chopped
- 2 garlic cloves, finely chopped
- 1⁄4 teaspoon dried chili, chopped
- 4 tablespoons flat leaf parsley, chopped
- freshly ground salt and black pepper
- 12 cooked peeled shrimp
- Cook the spaghetti in a large pan of boiling salted water until just al dente, in fact for a minute or two less.
- Drain, cool and rinse in cold water and coat lightly in olive oil to prevent sticking. Set aside.
- Put the peeled, chopped fresh tomatoes in a bowl and add the garlic, chili and parsley. Stir together and season to taste with salt and freshly ground pepper, then add enough olive oil to just cover.
- Stir together thoroughly, add in the shrimp and stir again.
- Leave the tomato mixture to stand in the refrigerator for at least two hours, or overnight.
- When you want to serve, preheat the oven to 400F or preheat the barbecue.
- Take 4 double thickness squares of baking parchment or foil and arrange equal piles of spaghetti in the centre of each one.
- Divide the tomato mixture between each mound of spaghetti and then wrap the parcels up securely, making sure they are closed securely on all sides.
- Place the parcels on a baking sheet in a preheated oven for about 10 minutes, or on the barbecue on a low heat for about 12 minutes. You only want the spaghetti to heat through, not cook any more than necessary.
- Place each hot parcel on a plate and serve, unwrapping the parcels at the table so that everyone can enjoy the fragrant steam that emerges from their individual parcel.