1 1/2 cups (375 ml) cold leftover spaghetti, with meat or tomato sauce

1 to 2 tbsp (15 to 30 ml) olive oil

In a small non-stick skillet over medium heat, warm the cold spaghetti in the olive oil, stirring a few times.

Increase the heat and leave the spaghetti to stick together and to the bottom of the skillet (for this step, you must not stir the pasta).

Using a large spatula, flip the pasta over like a pancake and cook until the other side forms a crust.

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