Ingredients:
350 g. of spaghetti
4 tablespoons of oil
16 cherry tomatoes
16 pitted black olives
Chopped parsley
Oregano
Preparation:
Boil the pasta well al dente and strain it. Sauté the tomatoes for 1 minute in the oil, add the olives, herbs and strained noodles. Cut a large square of aluminum foil or parchment paper and place the pasta, close the package tightly, rest it on a roasting pan and put it in the oven for a maximum of 10 minutes. Open carefully to let the steam escape and serve the pasta of the same cartoccio.