(Penne, baked in foil - Our recipe)

150 g (5 1/2 oz) flying squid rings
200 g (7 oz) surimi, sliced
100 g (3 1/2 oz) shrimps
2 courgettes, cut into small sticks
2 leeks, sliced finely
200 g (7 oz) canned peas
1 400 g (14 oz) can cherry tomatoes
2 teaspoons dried bay leaves
2 tablespoons dried parsley
4 tablespoons dried chives
A glass of white wine
150 g (5 1/2 oz) penne (Italian short pasta)
4 tablespoons extra virgin olive oil
Fresh basil, chopped
Salt

Time:
preparation: 20 minutes
cooking: about 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

It's an health recipe because there isn't too fat and you have not to fry lightly in the olive oil. In fact the olive oil is added at the end of cooking so it can preserve all its properties.
Pour the cherry tomatoes with their preservation juice, leeks, wine, aromatic herbs and flying squid rings into a large pan. Cook over medium heat, half-covered, for about ten minutes and then add the courgettes and stir. Keep on cooking for other ten minutes and then add the peas; let all the ingredients flavour, taste, put salt in your sauce, add the shrimps, surimi, basil, olive oil and stir. Switch off the gas.
Meanwhile cook the pasta according to the instructions on the package until al dente stage; drain it and dress with the sauce.
Preheat oven to 220°C (425°F). Lay two sheets of aluminium foil out on the kitchen table and place half of the dressed pasta on each one. Close up the parcels well and bake in the oven for 5 minutes.
Serve this dish hot, in a soup plate, still enclosed in its parcel.

Note

- It's a very tasty one-plate meal. You can realise it all the year with fresh or frozen ingredients.
- If you want to know more on fish baked in foil, consult our cookery school.