Vegetarian pasta gratin

A German recipe that you can easily change to suit your taste. Try changing the green tagliatelle for pasta cooked with Ramson garlic. If you eat meat you can add diced ham.

200 g green tagliatelle
olive oil
100 g dried tomatoes in oil
16 black stoneless olives
3 tbs fresh basil
4 eggs
1½ dl single cream
2 tbs tomato purée
salt, pepper and chilli powder
1 mozzarella

Serve with

Mixed salad

Boil the pasta (al dente) in well salted water and drain thoroughly. Grease the Omnia food holder with olive oil. Dust with breadcrumbs (this makes it easier to clean). Place the cooked pasta in the food holder. Finely chop the tomatoes and olives. Rinse the basil and dry with a cloth or kitchen paper, and chop finely. Mix the basil, tomatoes and olives and place on the pasta. Whip the eggs, single cream and tomato purée and add salt, pepper and chilli powder to taste. Pour the mix over the pasta. Add the diced mozzarella. Gratinate for approx. 30 minutes on a low heat. Turn up the heat and continue to gratinate for approx. 10 minutes.