Pasta is always good and when paired with seafood, even better. Unless if you are allergic or simply not a fan of crustaceans. All hope is not lost as this tomato based dish is easily customized according to your own preference of ingredients. Right up to the type of pasta.
The fanfare of this Spaghetti al Cartoccio is in its presentation. That being said, making a good tomato sauce is essential to the success of this dish. Today, I used Alce Nero Organic Pasta Sauce with Basil. For homemade version, check out my Homemade Pomodoro Sauce.
Cartoccio means paper bag, therefore, the spaghetti is transferred into baking paper or foil, wrapped and baked in the oven for 5 – 10 mins. As the baking process will continue to cook the pasta and seafood, it is advisable to undercook your seafood and pasta (by 2 mins shy) to achieve an al dente texture for the pasta and succulent seafood.
Your guests will be presented with their own parcel of delight and I can guarantee they will be lots of “Oohs” and “Wows” at the dining table.