SAVE TIME, ENERGY AND WATER COOKING PASTA THAT’S PERFECT WITH THE ADDED BONUS OF A SAUCE STARTER TOO! I must say that mine did NOT turn out perfect – kind of glopped together after it sat a bit. I made this to serve my shrimp scampi recipe over so the sauce was in the shrimp pan and I should have combined some sauce with the pasta right away. LIVE AND LEARN. I will try it again!
The next time you make pasta, instead of waiting for a huge pot of water to boil before you add pasta, consider starting with cold water and a large frying pan to get the pasta cooked perfectly, quickly, and with just enough pasta water left in the pan for a sauce to go with your meal.
Just add the pasta (I always use whole wheat pasta) to the pan. Pour about a quart and a half of cold water (starting with cold water will keep the pasta from sticking) and turn up the heat. Stir the pasta regularly, but it’ll cook in a fraction of the time required to boil a large volume of water and then cook the pasta in the boiling water.
As a bonus, when you’re finished, you’ll have just enough thick, starchy pasta water left in the pan when you remove the pasta that you can use for a butter and cream sauce or garlic Parmesan sauce. Better yet, add some cheese, butter, and black pepper and use it to make Cacio e Pepe, one of my favorite quick pasta dishes.
AND THANK YOU LORI DINKI FOR SHARING ON FACEBOOK! HAS NIKKI TRIED IT YET?