Paper bag marinara
dry wholemeal pasta
320 g, (spaghetti)
1 clove(s), crushed
1 cup(s), (250ml)
Seafood marinara mix
- Preheat oven to 160˚C or 140˚C fan-forced. Cook pasta in a large saucepan of boiling salted water following packet instructions until just tender. Drain.
- Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 30 secs or until fragrant. Add the passata and stock, bring to the boil, reduce heat and simmer, uncovered, for 4-5 mins or until sauce has thickened slightly.
- Place four 40cm square sheets of baking paper on the bench. Place a quarter of the pasta in the centre of each paper, top with a quarter of the marinara mix and pour over a quarter of the sauce. Pull the sides up to enclose the mixture and form a parcel. Secure with string.
- Place parcels on a baking tray. Bake for 15-20 mins or until seafood is cooked through. Open bags and serve topped with basil.