• 8 slices of Rustic Italian
• 8 oz angel hair pasta
•1/4 tsp mustard seeds
•1/4 tsp cumin
•1 pinch asafetida
•1.5 cup pasta sauce
•2 cups mozzarella cheese
•1 tsp crushed red pepper flakes
•1/2 tsp cayenne pepper
•1 tsp garlic powder
•butter (for the pan)
•1/4 cup Parmesan cheese
• 4 large basil leaves

① Take your spaghetti and boil it right before it is al-dente. Make sure you heavily salt the water. Once it's done, strain the water, add a little bit of oil and mix it so it doesn't stick.
② In the same pot that you boiled the spaghetti, turn heat to high and warm up 1 tbsp of olive oil.
③ Once heated, add in your mustard seeds and cumin seeds. While they are sizzling, add in your asafetida.
④ Turn heat to low and add the spaghetti back into the pot and mix it up so it is coated in the oil.
⑤Add your sauce, crushed red pepper flakes, cayenne pepper, garlic powder, and salt + black pepper to taste. Once everything is nice and coated, add in about 1/2 cup of mozzarella cheese and mix well. Once mixed, turn off heat and put to the side.
⑥ Grab a pan, turn heat to medium, and warm up some butter. Once heated, add a slice of bread. Add a layer of mozzarella cheese, followed by as much spaghetti that fits on your bread, and then top it off with some more mozzarella cheese. Add the second slice of bread on top, and flip once the bottom is cooked. Be sure to add butter on the second side too.
⑦ When both sides are cooked, cut in half, garnish with Parmesan cheese and some basil.