Pasta Cooking Tips
– I always use De Cecco pasta. It makes a big difference in texture and taste.
– Use a large pot capable of holding 1 quart of water per 3 1/2 oz of pasta.
– Bring water to a rolling boil, then add salt ( 3 Tbs. salt per 1 quart of water.)
– Add the pasta to the water plus a few drops of any cooking oil (prevents pasta from sticking together and prevents water from boiling over). Stir pasta right away with a wooden spoon or a pasta fork and also stir occasionally during the cooking process. I typically taste test a piece of pasta close to the cooking time suggested on the package to ensure it is not overcooked which is pure sacrilege in Italian cooking 
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– When the pasta is cooked al dente, drain immediately in a colander. For recipes that indicate adding some pasta water to the sauce, do not drain pasta completely. Otherwise, shake and drain all the water from the cooked pasta and transfer to a serving dish.
– Add sauce immediately and stir to coat all pasta. If the pasta is going to sit for any length of time before adding the sauce or toppings, drizzle with olive oil and mix to coat evenly.
