Fresh Linguine cooked in foil
2 oz extra virgin olive oil
3 garlic cloves
3 oz sopressata
1 cup crushed san marzano tomatoes
1/2 lb fresh linguine
1/2 cup pasta water
1/4 cup fresh parsley, leaves only
2 basil leaves
1 slice fresh smoked mozzarella.
For this recipe, use a about 5 strands of linguine in boiling water to create the pasta water, discard the pasta and preserve the water.
Also, take tin foil, fold it once in half, then create a pocket that the pasta will go in later.
In a saute pan, heat up oil with garlic and sopressata. Then add in tomatoes, pasta water, herbs, and linguine. Coat linguine with sauce for a full minute
Using tin foil, create a pouch and fill with pasta mixture. Put the mozzarella and top and make sure to close it tightly with no air escaping. Put the pouch on stove top or grill for three minutes.
Remove from pouch and serve.