Use a Pan Instead of a Pot and 9 Other Surprising Steps to Perfect Pasta

Way too much salt. Restaurants poison their food with far too much salt - most of it is simply unpalatable anymore. Otherwise, any Italian homemaker could have written this article. But pasta should be cooked in a pot. Especially if you have an Italian-sized guest list. And homemade Italian puts restaurant chefs - including the "tops" - to shame. (Dontcha know that's why Mario has visited nonnas across Italy?!)

Did someone say sauce? Here's my veggie version.Meat can be added, too, but I don't bother.

Saute several thinly sliced garlic cloves in olive oil in the bottom of the pot, add 2 cans crushed tomatoes, one can tomato paste, and when it begins to boil turn it down and toss in 5 or 6 carrots (yes, carrots!) diced small, 2 zucchini diced, 1 fat Vidalia or other sweet onion, 1 red and 1 green pepper (or whatever color moves you) diced, and do not saute the vegetables first! Fresh herbs should be added later in cooking, dried can be added sooner. Rosemary, oregano, basil, thyme, a little tarragon. Season by taste... measuring is for sissies. When it's simmering steadily, stir in a cup or so of grated Asiago cheese. To cut the acid, I use honey instead of sugar but that's just what I'm used to.

Turn it down to bubble bubble toil and trouble level, cover, and let it do its thing for 2 or 3 hours, stirring to keep things cooking evenly. Anyone who says a really good pasta sauce takes 20 minutes is a mental case.

You'll find your sauce cooks down and you end up with less than you started with. When you feel it's done sufficiently... acidity and seasoning just right for you, veggies tender but not completely mushed, DO NOT SUCCUMB TO TEMPTATION. Let it cool, then stick it in the fridge at least overnight. You will not regret it!

I have to laugh at the multitudes of comments along the lines of "my mother/grandmother/friend's mom, etc came from Italy so they know what's right". Maybe, in fact they do, but just coming from Italy doesn't make one a good cook. There are plenty of terrible cooks who hail from everywhere, Italy included. Just because nonna/mom/whoever makes pasta one way doesn't mean it's the right way or the way all Italians do it. Try asking a bunch of different women from Italy for their family ragu or bolognese recipe. They will all be similar, but never the same. You'll get different answers about oil and salt in the water as well. THAT is what makes Italian cooking great/gives it charm. It's personal and special, and you may think your mom's is the best, but you don't need to convince the whole world of it (hey, they have moms with the best too)

is it me or did he not add tomato sauce in that recipe. you just add a couple of veggies sounds like a bad recipe to me

I tried these pasta cooking ideas and "voila" the sauce stuck to the pasta. I never would have guessed. Will cook pasta this way from now on!

Uhhh is everyone living under a rock? These tips I've heard them all before a hundred times. If you've ever watched a cooking show in your entire lives you'd know this.
You need to salt the water people. Test out both ways, with salt and without and you'll notice the difference. I once had no salt in the house and cooked without it and was absolutely repulsed with the pasta. It's the only chance you have to flavor the pasta itself. everything else you could give or take away I guess but to me every tip is common and used by chefs everywhere. But salting the water is the oldest trick in the book. I'm obviously frustrated by most of you.

I would also mention that I have not used pasta water to thicken red sauce, but rather to thicken simple sauces made with veggies, beans, garlic etc. that need a little extra saucyness. It's a cost effective way to thicken your sauce without adding alot of fat or calories, kinda like adding a little constarch and water to a stir fry.

dont rinse in a pot with the broth after done add your cooked hambuger garlic (a lot) tomato sause sea salt to taste pepper mushrooms thats the old way its good can add bell pepper if want to chopped

I think these are all good suggestions. I've worked as a line cook with several Italian-Americans, and this article mentions all the things I was taught to do. We did cook our red sauce for a long time, starting it off with a little meat, or fatback, and saute the onions and garlic in it first, before adding tomatoes. I would point out that pasta dishes are finished off in a saute pan at a restaurant because the pasta is pre cooked, and that's to heat it up. For those of you worried about extra calories or sodium with these suggestion, keep in mind that Italians don't eat the same portion sizes that we are accustomed to. It's all about moderation. PS The pasta water thing is really a great trick to thicken up your sauce.

Forgot the number one tip. Wait until the water is boiling really hard before putting the pasta in and don't overcook the pasta. It's the number one mistake people make.

Omg this sounds very dangerous to my recently aquired low carb lifestyle ={

most of the recommendations seem good (heck, a lot of them seem obvious, but I do this a bit) but the salt and butter? really? First off, I only use the salt to increase the water heat, so I use maybe half of what they recommend, tops. I also stay away from butter. Olive oil is healthier and usually makes a dish tase much better.
I use whole wheat pasta, but some people don't like the taste. It also doesn't absorb as much liquid, but has more mouth feel and is healthier. Just my thoughts.

step one....no pot....add salt to pot....really dumb-ass article

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.......NO RINSE !

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I doubt most folks cook like this. Pretty weird. Plus the butter sounds too rich for my blood. I'll stick with a good red sauce, with olive oil and garlic....

This guys an Idiot....

I agree with Tim, don't rinse the pasta. Pasta that is not rinsed carries the sauce better. So they say, lol

"It should looks as good as it tastes"?

why put water on sauce? it should all be tomato sauce and no single drop of water.. adding water is not good. if you can eat all the pasta then dont rinse it, but if you think there will leftovers than rinse it.

Pasta is not meant to be "coated" with sauce. Stop eating at Olive Garden.