Recipe courtesy of Fausto Di Berardino, Owner, Coppi Ristorante. Yield is 4 servings.
ingredients
Sauce
Pasta
directions
Preheat oven to 350 degrees F.
Heat the olive oil in a large skillet on medium heat.
Add the onion, garlic, seafood and cherry tomatoes.
Add the wine and simmer until reduced slightly, about 2 minutes.
Add the tomato sauce and some chopped basil.
Keep warm and set aside.
Bring large pot salted water to a rolling boil.
Add the pasta.
Cook 4 1/2 minutes (the pasta should be cooked only halfway).
Drain.
Add cooked pasta to sauce in pan and toss to coat.
Season and add more chopped basil and some chopped rosemary and parsley.
Equally divide the pasta among 4 parchment squares.
Fold the squares to make a triangle and dampen the edges to seal.
Wrap the triangles in foil and put them on a baking tray.
Bake 5 minutes.
Cut open paper and serve.