Spaghetti marinara parcels
250 g, thin spaghetti
½ small, finely chopped
1 large, finely chopped
Fresh red chilli
1 whole, finely chopped
1 clove(s), crushed
2 cup(s), (500ml)
2 tbs, shredded, plus extra leaves to garnish
Seafood marinara mix
1 medium, cut into wedges to serve
- Preheat oven to 200°C. Line a baking tray with baking paper. Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain and return to the pan. Add the onion, zucchini, chilli, garlic, passata, shredded basil and marinara. Toss to combine. Season with salt and pepper.
- Place four 40cm x 30cm sheets of baking paper on the work bench. Place one-quarter of the spaghetti mixture on the centre of each square. Bring 2 sides of the paper up to the centre and fold over twice to seal. Twist the ends tightly to enclose the filling.
- Place parcels on prepared tray. Bake for 15 minutes or until seafood is just cooked through. Open the parcels and sprinkle with basil leaves. Serve with lemon wedges.