Spaghetti, a pasta which has always taken the backseat in my pantry has finally found its color and want to have more of it. A delicious dish, that is maked with cheese, eggs, milk, tomatoes and basil. The flavors seep deep into the spaghetti making it truly delicious.

For cooks in India, if you are unable to find sharp cheddar or Parmesan, you can substitute with Amul Cheese. It works very well and tastes just as good

Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6 to 8 servings

Ingredients

• 3/4 pound spaghetti
• 5 tablespoons olive oil
• 3 garlic cloves finely chopped
• 1 small onion, thinly sliced
• 3 large tomatoes cut into small chunks
• 16 kalamata olives, pitted and halved
• 2 eggs
• 1 cup low fat milk
• Freshly ground black pepper
• 2 teaspoons red pepper flakes
• 6 fresh basil leaves, chopped
• 4 ounces sharp cheddar cheese, grated
• 4 ounces feta cheese, crumbled
• 4 ounces Parmesan, shredded
• Salt to taste
• Fresh basil leaves, for garnish

Method

Preheat oven to 200 C.

Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion saute until tender and golden. Add the tomatoes, kalamatas, salt and saute for about 5 minutes until the tomatoes become tender and not completely soft. Remove the mixture from the heat and set aside.

Whisk the eggs and milk together in a large mixing bowl. Add some freshly ground pepper, red pepper flakes, basil, cheddar, feta, 2 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti and saute for a few minutes.

Transfer the spaghetti to a tart pan greased with olive oil and place covered with aluminum foil in the preheated oven for 30 minutes or until the center of the pie is set and the top is golden.

Remove from the oven and let stand for 10 minutes. Run a spatula around the edges and underneath the pie to loosen.

Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

Serve it with a glass of cold white wine.