Yes, oil in the water will help keep the pasta from sticking together. This is another mind-blower one for some. They’ll all get seasoned through and through and taste loads better.) Pretty much any time you boil something in water, then drain the water, it’s a good idea to make the water as salty as the ocean. Most of it gets strained off and goes down the drain-and it really takes that much salt for enough to get into the pasta during cooking. Especially in the simplest pasta dishes-just pasta, fresh tomatoes, and olive oil, say, or pasta with my Speedy Tomato Sauce (pictured)-seasoning the pasta water will really make a difference.Īnd I know that “salty as the ocean” is a lot of salt. You’ll be surprised at how salt in the pasta water takes pasta from being merely a blank slate that holds sauce to a flavor note that contributes to the entire dish. Why salt your pasta water? Because it’ll season your pasta. (Remember once when you were a kid, you were at the beach, and you inadvertently swallowed a mouthful of ocean? Well, now that previously-negative experience can help you cook great pasta!) But don’t measure-practice seasoning and tasting. This will take about 1 tablespoon of coarse kosher salt, or 1 1/2 teaspoons of finely ground salt, per quart of water. Salt your pasta water! Use enough salt to make it taste like the ocean. A good rule of thumb is 4 quarts per pound of pasta. Lots and lots of water will keep your pasta from sticking together. So, in the interest of perfect pasta, let’s take it one step at a time. Cooking pasta is, literally, as simple as boiling water.īut the truth is that a lot of people have a lot of questions and misconceptions about it.
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