How to cook pasta
Plenty of water, plenty of salt, and a taste test a minute before the package says to stop.
4–5 qtwater per 1 lb (450 g) pasta
2 tbspsalt in the boiling water
8–12 minfor most dried shapes
1 cuppasta water saved for sauce
The method
- Bring a large pot of water to a rolling boil. Add salt.
- Add pasta and stir right away to prevent sticking.
- Cook, stirring occasionally, until al dente: tender but still slightly firm at the center.
- Scoop out 1 cup of starchy water, then drain. Do not rinse if you are saucing it.
- Toss with sauce in the pan for the last minute so it clings.
By shape
| Shape | Minutes |
|---|---|
| Spaghetti | 9–11 |
| Penne | 10–12 |
| Macaroni | 7–9 |
| Fusilli | 10–12 |
| Fresh pasta | 2–4 |
Spaghetti and meatballs
Serves 4–6 · about 1 hour · meatballs baked, then finished in sauce.
- 1 lb (450 g) ground beef, or beef and pork mixed
- ½ cup breadcrumbs soaked in ¼ cup milk
- 1 egg, 1 grated garlic clove
- ½ cup grated Parmesan, 2 tbsp chopped parsley
- 1 tsp salt, ½ tsp pepper
- 2 tbsp olive oil, 3 garlic cloves
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar, pinch of salt
- A few fresh basil leaves
- Heat the oven to 400°F (200°C). Mix the meatball ingredients gently, just until combined.
- Roll into golf-ball-sized balls and place on a lined tray.
- Bake 18–22 minutes until browned and cooked through (160°F / 71°C inside).
- Meanwhile, warm the garlic in oil for 30 seconds, add tomatoes, sugar and salt, and simmer 15–20 minutes.
- Add meatballs to the sauce for 5 minutes. Toss with cooked spaghetti and basil.
Tender meatballs: do not overmix, and use the milk-soaked breadcrumbs. Pressing too hard makes them dense.
Garlic and oil pasta
Serves 2 · 15 minutes · the pantry dinner.
- Cook 8 oz (225 g) spaghetti in salted water until al dente. Save a cup of water.
- Warm ⅓ cup olive oil with 4 thinly sliced garlic cloves and a pinch of chili flakes over low heat, 2–3 minutes, until fragrant and pale gold.
- Add the pasta and a splash of pasta water. Toss over medium heat for a minute until glossy.
- Finish with parsley, black pepper and Parmesan.
Stovetop mac and cheese
Serves 4 · 25 minutes · cheese sauce built from a simple roux.
- 8 oz (225 g) elbow macaroni
- 3 tbsp butter and 3 tbsp flour
- 2½ cups (600 ml) warm milk
- 2½ cups shredded sharp cheddar
- ½ tsp mustard powder, salt and pepper
- Boil macaroni 1 minute less than the package says; drain.
- Melt butter, whisk in flour, and cook 1 minute.
- Slowly whisk in milk and simmer 4–5 minutes until thick.
- Off the heat, stir in cheese a handful at a time, then seasoning.
- Fold in macaroni and serve hot.
Smooth sauce: shred cheese yourself, since pre-shredded cheese often contains anti-caking starch, and add it off the heat so it does not turn grainy.
FAQ
Should I add oil to the pasta water?
It is not needed. Plenty of water and a stir in the first minute prevent sticking.
Why save pasta water?
It contains starch that helps sauce cling and turns oil or tomato into a silky coating.
Can I freeze meatballs?
Yes. Freeze cooked or raw meatballs on a tray, then bag them. Cook raw ones from frozen with a few extra minutes.
How do I reheat mac and cheese?
Warm it gently on the stove with a splash of milk, stirring until creamy and hot throughout.