• prep: 0 hr
• cook: 1 hr
• total: 1 hr

servings:

Though no Italian would admit it, pasta makes for a great tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice. With a shatter, the sweet, crunchy crust yields to a mouthful of perfectly seasoned, perfectly sauced spaghetti. Rotate the pan as it cooks for an evenly brown tahdig, but resist the urge to turn up the heat as the the pasta sizzles. Slice and serve it warm, showered with Parmesan, or alongside meatballs or a bright green salad. Or let it cool to room temperature, wrap it up and take it to a picnic — it will erase every lackluster potluck pasta salad from memory.  Featured in: The Crispy Leftovers As The Main Course. 

• Salt
• 1 pound spaghetti or capellini (angel hair)
• Extra-virgin olive oil
• 2 cups tomato sauce
• 1 cup finely grated Parmesan, plus more for serving
• Optional: 1 tablespoon Calabrian chile paste or 1 teaspoon red-pepper flakes

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