Ms Marmite Lover shares her unique recipe for edible flower spaghetti in a bag
This weekend I experimented with making larger versions of my spaghetti in a bag recipe (in my book Supper Club: recipes and notes from the Underground Restaurant) also known as Spaghetti al cartoccio.
This will form the main course at Bestival: with a white vongole sauce for the seafood lovers and with Cosi Come tomatoes and edible flowers for the vegetarians. We will be using Garofolo, a bronze die spaghetti, for the pasta. I do think it’s worth spending money on products like this: good pasta cooks better, it remains al dente.
It’s a spectacular dish, very theatrical, being served in a large paper ‘bag’ and slashed at the table, steam billowing everywhere, with the perfectly cooked pasta nestling inside.
5 cloves of garlic, minced
3 shallots, diced
6 bay leaves, fresh if possible.
500g Good quality sweet red or yellow tomatoes, quartered if large, or whole if small
500g good quality spaghetti (longer cooking times on packet, the better)
Sea salt, a big scoop for the pasta water.
Edible flowers such as day lillies, nasturtiums, courgette flowers
Prep your garlic and shallots and ‘soften’ them, fry till light brown in a frying pan with olive oil. Add the bay leaves. Add a little salt (Maldons).
Add the tomatoes and fry lightly. Set aside.
Cook the spaghetti in salty boiling water until half cooked. So if the pasta says on the packet, 9 minutes, cook for 4.5 minutes. This is important. Don’t overcook. The oven will take care of the rest.
Lay out your greaseproof paper square on a baking tin.
Drain the spaghetti and toss with the sauce. Add olive oil. Sprinkle some pink peppercorns for colour.
Dump it in the middle of the greaseproof paper. Fold over the edges carefully, sealing the bag.
Put the baking tin in the oven for 4.5 minutes.
Then serve the bag on the table, in it’s baking tin or slid onto a large serving plate.
Slash open. Stand back and bask in the applause.