15 minutes

breadcrumbs, 3 tbsp
mixed olives
mozzarella, 1/2 cup
spaghetti, 14 oz
tomato sauce, 10 oz
basil leaves, a handful
olive oil
dried oregano, 1 tbsp


In a saucepan bring some salty water to the boil and switch the oven on at 190° C. To prepare the sauce: stir fry the garlic cloves with 2 tablespoon of olive oil; after then add the tomato sauce, the oregano, basil leaves, salt and pepper. Cook gently for 8-10 mins. When the water boils cook the spaghetti very “al dente”. This means for a couple of minutes less than it says on the packet. Drain and put them back in the pan, after that add the sauce and stir well. To make the nests: help yourself with a spoon. Get a forkful of spaghetti then twist it on a large spoon to form the nest. Line it up on a greased baking tray. Cut the mozzarella into thin cubes and put a cube into each nest with some sliced olives. Drizzle with breadcrumbs and sprinkle with olive oil. Put in the oven and bake for about 10 mins until the mozzarella has melted and the spaghetti is crunchy. Garnish with basil leaves.

Thanks to: My Little Italian Kitchen