Cook the Spaghetti according to the 10 min but stop the cooking at 7 min. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
Add 2,3 drops of olive oil. Pan, sizzle your vegetables for 5 minutes.
Butter your favourite round mold and then spread some flour
Preheat your oven at 180C
Wear gloves; take a bunch of Spaghetti in your hands and start from inside towards the mould edges, displaying the Spaghetti in a circle, until you reach the edge of the mold.
Add all sizzled vegetables and the shredded cheese
Add salt & pepper to taste
Bake for 10 min then add olives and finish with another 2/3 drops of olive oil
Tips: Can be served with extra cheese on the side and a green salad