Perfect Pasta With No Watching and No Sweating

"This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
photo by Katzen photo by Katzen
photo by Roxanne J.R. photo by Roxanne J.R.
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
18mins
Ingredients:
2
Serves:
4
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ingredients

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directions

  • Boil lots of water, enough for at least one inch above the pasta.
  • When boil is reached, add your pasta & place lid on pot.
  • Remove the pot from the heat.
  • Set a timer for 15 minutes and let pan sit covered.
  • After 15 minutes, drain off water.
  • NOTES: Makes perfect pasta every time. I do this with frozen ravioli, too, but it only takes 10 minutes or so. What's funny is that this seems to work for most types of pasta I prepare, without adjusting the timing. I rarely do angel hair or other fine varieties, but they would probably take less time. Play with it and set your own timings.

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Reviews

  1. MizzNezz
    Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this?? Thanks a lot, will always do it this way!! :-)
     
  2. Dee514
    I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip.
     
  3. Vell1259
    I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold. Completely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead.
     
  4. Bergy
    I used this with Fettuccini for three persons and it was perfectly cooked, added sundried tomatoe pesto sauce right after I drained the pasta into the pot put the lid back on and presto perfect pasta no muss no fuss - of course I added some parmesan when serving. Thanks Margaret for a real no watch recipe that works
     
  5. Jo Ann L
    I've been cooking pasta this way for years, having found the tip in a column on ways of saving energy. Just fyi, I allow 5 minutes for angel hair. If you like it al dente, probably 4 minutes would be better.
     
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Tweaks

  1. Vell1259
    I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold. Completely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead.
     

RECIPE SUBMITTED BY

Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it! It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
 
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