- In a large pot, bring 5-6 quarts of water (per pound of pasta) to a boil.
- Add a handful of sea salt.
- Turn on a timer for the one minute less than amount of time on the package.
- Pour a small amount of olive into the boiling water and add pasta.
- Bring the back to a boil and occasionally stir to separate the pasta, about 2 minutes.
- Cover pot and remove from heat for the remainder of cooking time.
- When the timer alarm sounds, check past for doneness. If you want the pasta cooked a bit more, cover the pot and check again after another minute.
- When done, drain but don’t rinse, the starch helps the sauce to stick to the pasta. I only rinse if using the pasta in a cold dish.
- Add your sauce. And done!
More Pasta Tips:
I always drizzle a bit more olive over my leftover pasta and stir to coat the before storing in the refrigerator; this keeps my pasta from sticking together.
I always store the leftover sauce separate from the noodles, so upon reheating the noodles won’t overcook.
Fresh Roma Tomato and Basil Sauce
6 -7 Medium size ripe Roma tomatoes-peel, deseed and dice
¼ cup of Extra Virgin Olive Oil
Handful of fresh basil
½ onion diced
3-4 garlic gloves –pressed
Salt to taste
Red pepper flakes (optional)
Handful of coarse sea salt for the spaghetti cooking water
1 lb DeCecco Spaghetti
Grated Parmesan (optional)
Serve with a nice Chianti or a San Pelligrino sparkling water and a slice of lemon.
Instructions: heat pan over medium heat, after heated add the olive oil, add the diced onions and sauté until soft. Next, add the garlic and stir with wooden spoon, don’t let the garlic turn brown, then add the diced Roma’s and sprinkle a little salt and basil and to bring out the flavor. Simmer for several minutes, if it looks like its drying out turn down the heat a bit and add a tad more olive oil, then add the remaining basil.
Optional: If using red pepper flakes add these when cooking the onion.