Pasta in Parchment with tuna, tomatoes and potatoes

Quite often, the deciding factor in my cooking a recipe I haven’t tried before is that it is in some way unusual, therefore offering a chance for me to learn something new. I spotted this recipe in Ursula Ferrigno’s ‘Truly, Madly, Pasta’ and the idea of cooking pasta in a paper bag was too intriguing to ignore.

You can’t really go wrong with Italian food, it is largely based on simplicity, using fresh ingredients and flavourful aromatic combinations. Pack all that into a paper bag, so all the flavours and aromas are locked in… well, how could it go wrong? Even if I did manage to somehow get it wrong, I would have a salvageable basis for another meal at the end of it.

My only real concern was the pasta. It is part-cooked before going into the paper, and once in the paper there is no way to test if it is done until you serve it, so I was totally reliant on the recipe-writer getting her timings right.

I needn’t have worried, the pasta was cooked perfectly, the only amendment I made to the original recipe was putting the tuna steaks in raw (Ursula Ferrigno pre-cooks those as well). As it stands now, this is a delicious, versatile, quick and easy midweek pasta recipe that also has the ‘wow!’ factor when you bring it to the table.

You can leave the potatoes out if you wish, they are primarily there to add textural interest, but with them left in this is a hearty dish indeed.

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RECIPE serves 4 

250g tuna steak, chopped into 2cm cubes

150ml dry vermouth

2 garlic cloves, finely chopped

grated zest of one lemon

2 sprigs of rosemary, broken into pieces

8 new potatoes, peeled (or scrubbed) and cut into small dice

12 ripe plum tomatoes, deseeded and roughly chopped

handful of flat-leaf parsley, chopped, plus more to serve

350g spaghetti

2 tbsp olive oil


METHOD

Place the tuna in a bowl with the vermouth, garlic, lemon zest, rosemary and some seasoning. Leave to marinate for 30 minutes. Preheat the oven to 200C/ 180C fan/ Gas 6.

Towards the end of the marinating time, cook the diced potatoes in boiling salted water for approximately six minutes, until tender, and drain. Combine with the tomatoes and parsley.

At the same time, half-cook the spaghetti. Use just over half the time suggested on the packet, the brand I use is al dente in ten minutes, so I cooked it for six. Drain and set aside.

Also at the same as you cook the pasta, in a large frying pan, heat the oil until hot, remove the tuna from the marinade and set aside, and fry the marinade and its aromatic ingredients for a couple of minutes to burn off the alcohol and reduce slightly. Combine this sauce with the spaghetti, the raw marinated tuna, tomatoes and potato. Toss well.

Prepare four parcels with parchment paper, add one-quarter of the mixture to each and fold up loosely like an envelope. Fold in the edges and then fold over the top carefully to seal completely.

Place in the pre-heated oven for seven minutes. Serve at once, tearing open the bags at the table (while inhaling deeply!) and sprinkling with more chopped parsley.

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