Ingredients:

• ½ lb Fiorfiore Spaghetti Pasta
• ¼ cup Fiorfiore Black Olive Tapenade
• 1 cup Ricotta cheese
• 1 tbsp Fiorfiore Extra Virgin Olive Oil
• 1 large egg, beaten
• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat the oven to 375°F.
2. Boil water and cook Spaghetti until slightly underdone (about 1 minute less than package instructions). Drain and let cool.
3. Toss the cooked Spaghetti with olive oil, beaten egg, and Parmesan cheese.
4. Grease a muffin tin and twirl small portions of Spaghetti into "nests" in each cup.
5. Bake for 15 minutes until the nests are set.
6. Top each nest with a dollop of ricotta cheese and a spoonful of Black Olive Tapenade. Serve warm.