Neapolitan spaghetti nests

Name: Neapolitan spaghetti nests
Ingredients: 500 grams spaghetti, from the day before; 2 Tbsp. olive oil; 1 onion; 300 grams tomatoes; 100 ml vegetable stock; 2 Tbsp. basil, freshly chopped; 12 mini mozzarella balls, (or one mozzarella cut into pieces); salt; pepper

Difficulty

Low

Time

35 min

Author

Kerstin Getto

Ingredients

Makes

12 Muffins

500 grams spaghetti, from the day before

2 Tbsp. olive oil

1 onion

300 grams tomatoes

100 ml vegetable stock

2 Tbsp. basil, freshly chopped

12 mini mozzarella balls, (or one mozzarella cut into pieces)

salt

pepper

Instructions

Step 1

Preheat the oven to 200°C (circulating air).

Step 2

Peel and dice the onion and chop finely with Braun’s MultiQuick 7 350ml chopper attachment.

Step 3

Wash the tomatoes and chop with the 500ml chopper attachment

Step 4

Heat the olive oil in a non-stick frying pan. Add the onion and sauté. Add the tomatoes as well, deglaze with stock and simmer for about 10 minutes. Then season the sauce with salt, pepper and chopped basil. Add pasta to the sauce and mix well.

Step 5

Now, using a fork and a spoon, roll up the pasta into small nests and place in the muffin moulds. Spread the remaining sauce over the nests. Place one mozzarella ball in the centre of each spaghetti nest.

Step 6

Bake the spaghetti nests for about 20 minutes until the mozzarella has melted and is lightly browned.

Step 7

Spoon the spaghetti nests out of the mould onto the plate and enjoy.