A stylish version of an old favourite.

Ingredients

• 200 grams macaroni or trenne pasta
• boiling salted water
• ½ cup grated gruyere cheese
• ½ cup freshly grated parmesan cheese
• 3 eggs
• 1½ cups cream
• salt and pepper to season
• ¼ cup chopped olives
• ¼ cup chopped, sundried tomatoes or peppers
• 2 tblsp sliced basil
• 1 tblsp capers

Roast Garlic

• 4 bulbs garlic
• ¼ cup olive oil

Method

1. Cook the pasta in boiling, salted water for 10-12 minutes until al-dente. Drain well.
2. In a bowl beat together the cheeses, eggs and cream. Season well with salt and pepper.
3. Scatter the pasta into four 1 1/2 cup capacity ovenproof dishes. Pour over the cream filling.
4. In a bowl toss together the olives, sundried tomatoes or pepper, basil and capers and sprinkle a little on top of each dish.
5. Serve with a roasted bulb of garlic on the side and plenty of bread.

Roast Garlic

1. Drizzle the bulbs of garlic with a little olive oil and wrap in foil. Place in the oven and bake 180°C for 45 minutes, or until the garlic is tender when a skewer is inserted. Cut in half to serve and season well with salt and pepper.