Oven baked calamarata pasta is a fast and simple pasta preparation that doesn’t miss anything on taste or presentation.

Fresh, light, and packed with delicate flavour!

A fun idea is to make this quick pasta recipe for a dinner party serving the pasta in mono portions as if little candy wrapped pasta packages coming straight from the oven!

Also a great pasta dish to pair with a lighter dinner menu or a first course to a second course a little heavier or keeping in the light and fresh fish theme!

INGREDIENTS:

• 350 g Calamarata pasta or paccheri pasta
• 200 g Shrimp
• 100 g Heirloom tomatoes
• 1/4 cup chopped Parsley
• 1/2 cup White wine
• 2 tablespoons Olive oil
• 1 Garlic clove
• 2- 3 (or to taste) Peperoncino – chili peppers
• Salt / pepper to taste

INSTRUCTIONS:

1. Bring a lot pot of water to boil. Preheat oven 180C/350F.
2. Clean shrimp and cut into smaller pieces. In a medium skillet, heat add olive oil and garlic. Let olive oil get the aroma of the garlic. Saute shrimp for 2 -3 minutes, put flame on high add white wine, let cook down a minute or two and lower heat. Add in chopped tomatoes, peperoncino , parsley, salt , pepper. Let everything mix for another 2-3 minutes. Turn off heat, set aside.
3. Cook the pasta in boiling water, cook for half the recommended time (the rest of the time it will cook in the oven with shrimp).
4. Cut 4 mono portions of cooking paper. Add pasta and shrimp mix into each cooking sheet, enough for one portion for each with a drizzle of olive oil again before putting in the oven. Wrap up the pasta like a candy wrapper. Place candy wrapped pasta on cooking sheet, cook in oven for 5-7 minutes.
5. Serve pasta as individual cooking paper wrapped pasta packages on pasta bowls.

**We suggest serving this pasta with a white wine from the Sicilian region such as Greco di Tufo or Gavi**

FROM ITALY TO YOUR PLATE!