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
Preparation
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.
