Makes: 1 12-inch round
Ingredients
- 1/2 pound leftover cooked spaghetti
- 1 tablespoon extra-virgin olive oil
- 1/4 - 1/2 cup prepared tomato sauce
- Grated Parmesan cheese
- 2 carrots, peeled and sliced thinly lengthwise
Directions
- Toss pasta with tomato sauce just to completely coat.
- Heat a 12-inch cast-iron skillet over medium-low heat.
- Swirl in olive oil.
- Add pasta in one layer.
- Do not move -- leave it to crisp to a golden brown on one side, about 10-15 minutes.
- Turn onto plate. Top with grated Parmesan and cut into wedges. Serve with carrot slices on the side.
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