a wee snippet about pasta
I have been sick with a bad cold and so I have not been cooking a lot lately. I did manage to scare up some spaghetti with meat sauce on Saturday night and realized it's time for a "how not to make bad pasta" post.
I made the sauce in the traditional way of browning ground beef, opening a jar of Classico pasta sauce, and combining the two, with a bit of red wine since it was a tad dry. That's not the important bit. The important bit is how to cook the pasta.
1) use lots of boiling water that has just slightly more salt than you're comfortable with in it. If you do not do this, your pasta will taste gross and I won't want to eat it. Do not even contemplate putting oil in the water.
2) Cook until it's just underdone. Then put the pasta IN the sauce and cook it until it's al dente. This serves a couple purposes: the pasta soaks up more sauce flavour, and the sauce is thickened by both the removal of liquid into the pasta, and by the release of starch into the sauce.
Serve. And you probably don't need to eat as much of it as you think you do, either.