How to Cook Pasta - Tips and Tools So You Are Not Afraid!

It is very important when you cook pasta to use enough water. For 1 pound of pasta, use 4 quarts water, with about 2 tablespoons salt. For anything under a pound, use 3 quarts water and 1 1/2 tablespoons salt. You need enough water so that the pasta moves around in the pot, which lets it cook evenly in the water.

Always add salt to the pasta water. Unsalted pasta will be bland, no matter how much seasoning you add to the finished recipe. Be sure to add enough salt to make the water taste seawater salty. I know some of you will have a problem with this tip, but I assure you that I have seen Italian cooks do it right before my very eyes.

A big problem with pasta is the sticking. Oh how that has happened to me many a time. To keep pasta from sticking, stir during the first minute or two of cooking. This is a crucial time when the pasta surface is coated with sticky, glue-like starch. If you don't stir, you will have the problem of pieces of pasta literally cooking together.

I always oil the pasta pot before adding water. I pour oil into the bottom of the pot and swirl it around before adding the water, instead of the other way around. My experience has shown that when you do this, the pasta is even less likely to stick to the bottom of the pot.

When draining pasta, I set a colander in a large bowl on an adjacent burner and ladle the cooked pasta into it with a Chinese wire skimmer or tongs. Pour the pasta water after it has cooled. By doing it this way, you don't have to carry a heavy pot of hot water to the sink.

These tips and techniques should make cooking pasta much more enjoyable. Here is a simple recipe to try out these tips on:

Spaghetti With Cilantro Pesto

2 bunches cilanto, leaves only

1/2 cup peanuts

1/4 cup sesame oil, divided

salt

1 pound spaghetti

2 tablespoons canola oil

Bring a pot of water to a boil. Roughly chop the cilantro leaves, add to the water, and blanch for 30 seconds.

Strain immediately and run under cold water until cool, or about 1 minute.

Place the peanuts in a food processor, and pulse for 25 seconds.

Continue to pulse, adding 2 tablespoons of sesame oil in a low, steady stream.

Add the blanched cilantro, and puree for 45 seconds, slowly adding the remaining 2 tablespoons of sesame oil. Transfer to a bowl.

Bring a pot of water to a boil. Add salt and the pasta, and cook until al dente.

Drain the pasta, reserving 3 tablespoons of the cooking water.

Add the pasta, the reserved water and the canola oil to the bowl with the pesto. Season with salt, and toss well.

Serves 4

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