Spaghetti al cartoccio 04

03858 BAKED SPAGHETTI INGREDIENTS for 4 PEOPLE 1 P2 from 500 g, 50 g of extra virgin olive oil, 1/2 stick of celery, 1 small onion, 1 small carrot, perini tomatoes ripe, 6 4-5 basil leaves, 50 cc of white wine, oregano, salt, pepper.

Wash, Peel and remove the seeds for tomatoes; cut them into small pieces and keep aside in a colander.

Wash and clean the fish, split it into smaller pieces and keep aside.

Make a chopped celery, carrot and onion; put the oil in a pan, add the celery, carrot and onion and FRY for 3 minutes.

Add the tomatoes, oregano and salt and cook for about 30 minutes.

Half-cooked add the pace and the white wine and one minute from the Basil.

Drain and pour into a bowl the spaghetti cooked al dente, toss with the sauce and sprinkle with freshly ground black pepper.

In a baking dish place a large sheet of aluminum foil, pour the spaghetti and close tightly, to foil.

Bake for 10 minutes in a hot oven at 200°; served by opening the paperbag on your table before your Diners, because everyone can enjoy not only taste, but also of the perfume that evolve.