This dish is supposed to be made with leftover pasta, although it is also perfect to make it from scratch, just like we did. With grated cheese and breadcrumbs, you’ll get crispy, slightly sticky spaghetti. Delicious.
Serves 2, Preparation 10 min, Cooking 25 min
- 160 g Spaghetti
- Tomato sauce, 300 ml
- half a carrot
- Grated Parmigiano or Pecorino cheese, 50 g
- Breadcrumbs, approx. 2 tbsp
- EVOO – Extra Virgin Olive Oil, 4 tablespoons
- half onion, finely sliced
- Basil or oregano, to taste
- Chilli pepper, to taste – optional
Cut the onion into thin slices or cubes. Fry the onion in 1 tablespoon of oil for 5 minutes over a low heat, then add the tomato sauce. If the tomato sauce is a bit sour, add the piece of carrot and cook it all the way through as it will release its natural sugars. Seasoning with salt and pepper, dried oregano or a few chopped basil leaves, mix everything together and cook for at least 15 or even 20 minutes.
Bring water to the boil in a pot, pour in the spaghetti as soon as it boils. Drain al dente, i.e. at least 2 minutes before the time indicated on the package.
Add them to the tomato sauce, add the grated cheese, stir.
In a frying pan or the one in which you made the tomato sauce, heat 3 tablespoons of oil – it should be very hot, add the spaghetti and breadcrumbs and stir, cooking over a high flame, keep tossing and pressing them until a crust starts to form and they start to get a little crispy and sticky.