This is how I was taught to cook pasta perfectly, even ahead of time which, by the way, is lifesaving knowledge for any busy family cook. We typically eat pasta at least once a week, and thanks to this pasta-cooking trick, it’s cooked to perfection every single time. But also, if you want to keep pasta fresh for up to 5 days in the fridge (great for hungry tweens and teens who need those extra carbs), make sure to read all the way to the bottom of the post!
If you cook pasta as much as we do, make sure you have a good pasta pot. This one is under $50 and has a steamer and strainer, too. (Available at our affiliate, Amazon)
Updated, 2022
How to Cook Pasta Perfectly
1. Bring a large stockpot of heavily salted water to a rolling boil. Use 1 tablespoon of salt per 1 gallon of water per 1 pound of pasta (you can reduce the salt if necessary for health reasons). Do not add oil to the water.
2. Add pasta, stir, then begin to measure cooking time. Cook pasta 2-3 fewer minutes than indicated on the package for al dente pasta.
3. Drain the pasta saving about 1 cup of cooking water. If using a pot with a perforated insert, pull out the insert and use a mug to scoop some of the remaining water. If you don’t have an insert, use a mug to scoop out the pasta cooking water before dumping the contents of the pot into a colander.
Do not rinse the drained pasta.
4. Add pasta sauce to a wide, high-sided pan (if making sauce from scratch, consider making the sauce in this pan). Once the sauce is hot, add the freshly cooked and drained pasta to the pan.
5. Toss pasta to coat and then add some pasta cooking water; the starch from the cooking water will help the sauce adhere to the pasta. The amount of water that you use will vary depending on the type of sauce. Start with a few big splashes and add up to 1 full cup to achieve desired consistency.
6. Toss, toss, and toss some more until all of the pasta is coated, the flavors have come together, and the sauce is hot and exactly the consistency you want. Remove the pan from heat and finish with a drizzle of olive oil and, if you’re using it, grated Parmesan cheese.
Note: Resist the urge to add Parmesan to the mix while the pasta and sauce are still cooking. The heat will break down the proteins in the cheese and make your sauce gooey.
Related: Spectacular one-pot recipes—including two great pasta options—that everyone will love.
How to pre-cook pasta
1. Bring a large stockpot of heavily salted water to a rolling boil. Use 1 tablespoon of salt per 1 gallon of water per 1 pound of pasta (you can reduce the salt if necessary for health reasons). Do not add oil to the water.
2. Add pasta, stir, then begin to measure cooking time. Cook pasta for half of the time indicated on the package.
3. Drain the pasta saving about 1 cup of cooking water. If using a pot with a perforated insert, pull out the insert and use a mug to scoop some of the remaining water. If you don’t have an insert, use a mug to scoop out the pasta cooking water before dumping the contents of the pot into a colander. Store the cooking water in the refrigerator for as long as you keep the pasta, up to 5 days.
Do not rinse the drained pasta.
4. Drizzle the pasta with a little bit of olive oil, 1-2 teaspoons per pound of pasta. Toss to coat and spread the pasta in a single layer on a sheet pan to cool.
5. Once completely cooled, put the pasta in an airtight container or ziplock bag for storage in the refrigerator for up to 5 days.
6. To reheat: If possible, start with a pasta sauce that’s been left a little bit runny. Add sauce to a wide, high-sided pan and, once hot, add pasta and some reserved cooking water; the starch from the cooking water will help the sauce adhere to the pasta. The amount of water that you use will vary depending on the type of sauce. Start with a few big splashes and add up to 1 full cup to achieve desired consistency.
Toss, toss, and toss some more until the pasta and sauce are heated through and your sauce is exactly the consistency you want. Remove pasta from heat and finish with a drizzle of olive oil and, if you’re using it, grated Parmesan cheese.
Note: To reheat a large amount of pasta (over 1 lb; like if you’re having a dinner party), start step 6 above by dunking pre-cooked pasta in boiling water for 30 seconds, then continue as written.
Top image: Heather Gill on Unsplash
