Ready in 15 minutes
300g fusilli pasta
2 tbsp olive oil
2 garlic cloves, chopped
340g jar tomato and basil pasta sauce
200g baby spinach
300g cherry tomatoes, halved
75g pitted black olives
2 x 100g balls mozzarella, torn
a good handful basil, torn
50g Parmesan cheese, finely grated
1 Cook the pasta in plenty of boiling water according to the pack instructions until al dente. Drain and set to one side, reserving a little of the cooking water. Meanwhile, heat the oil in a large saucepan, add the garlic and gently cook for a few minutes. Add the pasta sauce and heat through.
2 Meanwhile, poach the eggs until just set. Stir the spinach into the pasta along with the cherry tomatoes and black olives and heat until the pasta is just wilted. Stir through the hot pasta, adding a splash of the reserved water if needed.
3 Season to taste, add the mozzarella and combine gently. Spoon into warmed pasta bowls and scatter with the basil and Parmesan cheese. Serve straight away.