How to Cook Pasta Perfectly
This is my go-to method for cooking pasta just right — whether I’m tossing it with sauce, cooling it for salad, or storing it for later.
Servings: 6 people
Ingredients
- 1 pound spaghetti dried
- 4 quarts water
- 2 tablespoon salt*
Instructions
- Bring a large pot of water to a full rolling boil.
- Add the salt and stir to dissolve.
- Drop in the pasta and stir immediately to prevent sticking.
- Cook uncovered, stirring occasionally, until just al dente. Start tasting after 5–6 minutes.
- Before draining, reserve about 1 cup of pasta water.
- Drain the pasta — do not rinse.
- Use immediately with sauce, or cool and store depending on your recipe.
Notes
I use about ½ tablespoon salt per quart of water. This gives the pasta a gentle seasoning as it cooks — not too salty, just enough to bring out flavor. If using table salt, reduce the amount slightly.
For pasta salad:
Cook the pasta until fully tender, then drain, toss with a little olive oil, and let it cool completely before adding to your salad. To store or freeze:
Slightly undercook the pasta (al dente), toss with olive oil, and let it cool fully. Store in the fridge for up to 5 days or freeze in a freezer-safe bag or container for up to 2 months. Thaw in the fridge before reheating or adding to sauce.
Cook the pasta until fully tender, then drain, toss with a little olive oil, and let it cool completely before adding to your salad. To store or freeze:
Slightly undercook the pasta (al dente), toss with olive oil, and let it cool fully. Store in the fridge for up to 5 days or freeze in a freezer-safe bag or container for up to 2 months. Thaw in the fridge before reheating or adding to sauce.
Nutrition
Serving: 1portion | Calories: 280kcal | Carbohydrates: 56g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 2395mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Calcium: 36mg | Iron: 1mg