Baked Pasta – Spaghetti Im Pergamentpaket

Pasta dishes are just always delicious!

Heat the oil (1) in a large, heavy saucepan over medium heat. Next, add the garlic, sauté for two minutes. Remove the garlic and add the canned tomatoes to the saucepan. Turn down for twenty min, stirring occasionally with a wooden spoon. Season with salt and pepper and add the pepperoncini.

Pass the contents of the pot through the meat grinder (use attachment with small holes). Pour the sauce into the saucepan one more time and cook over medium heat for ten minutes. Remove the saucepan from the heat and set aside.

Bring a large saucepan of cold water to the boil, sprinkle in coarse-grained salt. Then pour in the pasta, but do not make it completely al dente, but take it out a few minutes earlier (depending on the type, after five to ten minutes instead of nine to twelve minutes).

Preheat the oven to 190 degrees. Spread out sufficiently large pieces of parchment paper on a board.

Drain the finished spaghetti and place it in a sufficiently large bowl together with the tomato quarters form. Add the oil (2), the olives, the prepared tomato sauce and the finely chopped parsley.

Season well with salt and freshly ground pepper and mix well all the ingredients.

Divide the contents of the baking dish according to the desired number of servings and divide evenly among the parchment pieces. Close each paper tightly. Di

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