My Only Recipe Book

Making good pasta is easy, but to make great pasta.....Figure about 4 ounces of dry pasta per person in other words a 1 pound package should yield 4 servings.

Use plenty of water (at least 4 quarts per pound) so that it doesn’t stick together.

Add approximately 1 tablespoon of sea salt per pound of pasta. This will bring out the flavor of the pasta. When the water returns to a boil, add the pasta.

Don’t break the pasta to fit the pot, use a spoon (wooden) to bend it as it cooks.

Stir the pasta often to prevent sticking.

DON’T Over Cook the Pasta!

One pound of spaghetti takes apron. 8 to 10 minutes to cook but check it frequently until it’s "al dente" (firm to the bite).

As soon as the pasta is done, drain it in a colander.

Saucing – depending on the recipe, sometimes I plate the pasta and top it with sauce or I will combine the sauce and pasta in a bowl, mix well, and then serve. For this dish, I combine the two immediately.

DON’T over sauce the pasta! Let the flavor of the pasta stand out.

Adding cheese – if the recipe calls for grated cheese (this one doesn’t), add some before tossing and have some extra at the table.