Packed spaghetti

Preparation:

Preparation: Put the water in a large pot and bring it to the boil to cook the pasta. Drain it al dente after seven minutes of cooking. Heat the oven to 220 degrees. Meanwhile, heat the tomato pulp with a drizzle of oil and a pinch of salt and pepper. Prepare a large sheet of baking paper and grease it with a drizzle of oil. Season the pasta with the sauce, add the black olives, the remaining oil and mix well. Pour the spaghetti onto the baking paper. Lift the flaps of the paper and close them forming a bag that is not too flattened, so that the steam can circulate freely inside during cooking. Place the parcel on the baking tray and place in the oven. Let it cook for about thirteen minutes then take it out of the oven. Put the foil on a serving plate, bring to the table and, only then, open the foil. Recommended wines: Chardonnay Doc.