Pasta

Dried pasta keeps indefinitely in a cool, dry pantry. Once cooked, store leftovers in an airtight container in the fridge for 3–5 days. Cooked pasta can be frozen for up to 3 months, though texture may soften slightly.

Use plenty of salted water (like sea water) when boiling; this is your main seasoning opportunity.

Taste pasta 1–2 minutes before the package time—it should be tender but still have a slight firmness (al dente).

Reserve a cup of starchy cooking water before draining; it's useful for thinning sauces and helping them cling to pasta.

Toss hot pasta with sauce immediately to help flavors meld; don't let it sit plain.

Not salting the pasta water adequately—this is where most seasoning happens.

Rinsing cooked pasta with cold water, which removes starch and prevents sauce from sticking.

Adding oil to the cooking water or to the cooked pasta; salt and starch do the job better.

Overcooking; check for al dente texture a minute or two early, as it continues cooking slightly after draining.