By Elizabeth Gunnison
Not so long ago in Esquire, Nick Anderer of New York City's Maialino talked about the critical role that pasta cookery plays in achieving an exceptional pork Bolognese. And here's the thing, to speak more broadly: Most of you are cooking your pasta wrong. Dead-wrong. You may not realize it, but it's true. And this greatly decreases the deliciousness of any given pasta dish, whether you're attempting a from-scratch sauce like that aforementioned Bolognese or simply heating and eating something from a jar.
Expanding on Anderer's spaghetti-cooking dictum, here's a brief primer on very easy ways to get the most from store-bought pasta, which is what people are generally cooking in their home kitchens on a given night. They will greatly enhance said kitchen output.
First, buy good pasta. The texture and flavor of dried pastas vary significantly from brand to brand, and it's really worth getting theRead More »from How to Make Better Store-Bought Pasta