Pasta muffins

Ingredients for 12 servings:

• 200g spaghetti
• 100 g tomatoes, dried, preserved in oil
• 16 black olives without stones
• 3 tbsp basil
• 4 eggs
• 150 g cream
• 2 tbsp tomato paste
• 12 balls of mozzarella (baby mozzarella)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti until al dente. Rinse and drain. Preheat the oven to 180°C (350°F). Place paper baking cups in the muffin tin (two cups nested inside each other are best). Carefully twist the pasta into 12 nests using a fork and place them in the holes. Finely chop the tomatoes and black olives, and chop the basil. Mix everything together and place on the pasta nests. Whisk the eggs with the cream and tomato paste and season generously with salt and pepper. Carefully pour over the pasta nests. Place a ball of baby mozzarella on each nest. Bake in the oven on the middle rack for about 20 minutes. Carefully lift out of the tin and serve. For a cheap way to use up leftovers, you can also use leftover spaghetti and sauce from the previous day. You could also add a bit of ham or an olive topping. They taste almost better cold than warm, so you can eat the leftovers the next day as an aperitif.