2) Heat the extra-virgin olive oil in a large nonstick frying pan over a medium heat. Add the spaghetti and egg mixture, spreading evenly and pressing down in the pan. Cook until golden brown, about 8 minutes.
3) Carefully invert onto a plate, add a little more oil to the pan, then slide the mixture back into the pan and cook the other side for 6 minutes. Turn out onto serving platter, cut into wedges and serve warm.
For the spaghetti with olives and tomato sauce:
1) In a large pan, bring 6L of salted water to the boil. Add the pasta, stirring constantly for the first minute to help prevent the spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
2) Heat the oil in a large saute pan. When it is almost smoking, add the olives and chilli flakes. Saute for 3 minutes over a medium high heat. Reduce the heat to low, carefully pour in the tomato sauce and simmer for 10 minutes.
3) Drain the pasta in a colander, reserving 60ml of the pasta water. Add the pasta to the sauce and toss to coat completely. Add a little pasta water if you need to thin out the sauce a bit. Serve the pasta sprinkled with Parmesan cheese and basil.
For the simple tomato sauce:
1) In a large casserole or saucepan, heat the oil over a medium high heat. Add the onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
2) Add the tomatoes and bay leaves and simmer uncovered on a low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic add unsalted butter, 15g at a time, to round out the flavours.
3) Add 1/2 the tomato sauce to the bowl of a food processor. Process until smooth. Repeat with the remaining tomato sauce.
4) If not using all the sauce, allow it to cool completely and pour 240 to 475ml portions into freezer plastic bags. It will freeze for up to 6 months.