Spaghetti-Garnelen-Päckchen mit Tomatensauce
Spaghetti and prawn parcels with tomato sauce
350 g prawns
3 cloves of garlic
2 tablespoons olive oil
850 g canned tomatoes (filling)
400g wholemeal spaghetti
4 sprigs parsley
75 g capers (glass)
8 anchovy fillets (glass or tin)
Defrost the prawns . Peel the onions and garlic and cut into fine dice.
1 1/ 2 tablespoons olive oil in a pan or a saucepan . Onions and garlic sauté until translucent . Crush tomatoes with a knife directly in the can and add. Strong season with salt and pepper and bring to a boil . At medium heat for 20 minutes.
Meanwhile, the spaghetti according to the packet instructions in plenty of salted water until al dente . Drain , rinse briefly cold , drain and place in a bowl .
Wash the parsley , shake dry , pluck off the leaves and chop . Drain the shrimp and pat dry. Both mix with the tomato sauce with the spaghetti .
Cut baking paper 4 rectangles , each 30x50 cm and brush with the remaining oil . Give each spaghetti on the lower half of the leaves. Drain capers and anchovies and distribute it. If you like it less salty, rinse the anchovies to before under water.
Fold the leaves and tightly closed with kitchen string . Place on a baking sheet and bake in preheated oven at 200 ° C (fan 180 ° C , gas mark 3) cook for 15 minutes. Serve in a paper.
Tip: If you want to save the package Packing, the spaghetti dish can also be prepared directly in a large skillet . Fold simply he cooked spaghetti under .