Kapampangan-style Linguine al Cartoccio

Ingredients

In this Kapampangan adaptation of Linguine al Cartoccio, we incorporate traditional Kapampangan spices and ingredients to infuse the dish with the bold and fiery flavors that are characteristic of Kapampangan cuisine. The original Italian dish is typically milder in flavor, with a focus on the natural sweetness of tomatoes and the freshness of herbs. By adding Kapampangan spices such as chili peppers, garlic, and annatto, we elevate the dish to a whole new level of spiciness and complexity. We alse have the original recipe for Linguine al cartoccio, so you can check it out.

• 250g (8.8oz) linguine pasta 250g (8.8oz) linguine pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 chili peppers, sliced 2 chili peppers, sliced
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
4. 4.
   Add the diced tomatoes, sliced red and green bell peppers, and sliced chili peppers to the pan. Cook until the vegetables are slightly softened.
5. 5.
   Sprinkle the annatto powder over the vegetables and stir well to evenly distribute the color.
6. 6.
   Pour in the tomato sauce and chicken broth. Season with salt and pepper to taste. Simmer for 5 minutes.
7. 7.
   Add the cooked linguine pasta to the pan and toss until well coated with the sauce.
8. 8.
   Tear off a large sheet of parchment paper and place the linguine mixture in the center. Fold the parchment paper to create a sealed parcel.
9. 9.
   Transfer the parcel to a baking sheet and bake in the preheated oven for 15 minutes.
10. 10.
    Remove from the oven and carefully open the parcel. Garnish with fresh basil leaves.
11. 11.
    Serve the Kapampangan-style Linguine al Cartoccio hot and enjoy the explosion of flavors!

Treat your ingredients with care...

• Linguine pasta — Cook the pasta until al dente to ensure it retains its texture when baked in the parcel.
• Annatto powder — Use annatto powder to add a vibrant red color to the dish. If annatto powder is not available, you can substitute it with paprika or turmeric for a similar effect.
• Chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, add some cooked shrimp or sliced chicken to the linguine mixture before sealing it in the parcel.
• Experiment with different types of pasta shapes to add variety to the dish.
• Serve the Linguine al Cartoccio with a side of garlic bread to soak up the delicious sauce.
• If you prefer a milder version, reduce the amount of chili peppers or use milder varieties.
• Customize the dish by adding your favorite vegetables such as mushrooms or zucchini.

Serving advice

Carefully open the parchment paper parcel at the table to reveal the aromatic steam and allow your guests to enjoy the theatrical presentation. Serve the Linguine al Cartoccio directly from the parcel onto individual plates for a unique and interactive dining experience.

Presentation advice

Garnish the Linguine al Cartoccio with fresh basil leaves for a pop of color and a hint of freshness. Serve the dish on a large platter, allowing the parchment paper parcel to be the centerpiece. The vibrant red color of the sauce and the steam escaping from the parcel will create an enticing visual appeal.