Spaghetti

Store dried spaghetti in a cool, dry place in an airtight container. Cooked spaghetti keeps 3-5 days refrigerated or up to 2 months frozen.

Values for dry pasta. Cooked pasta is approximately 1/3 the calories by weight due to water absorption.

Use at least 4 quarts of well-salted boiling water per pound of pasta to prevent sticking and ensure even cooking

Cook until al dente (firm to the bite) — test 1-2 minutes before package time suggests

Reserve 1 cup of pasta cooking water before draining; the starchy water helps sauce adhere to the noodles

Toss pasta with sauce in the pan over heat for 1-2 minutes to marry the flavors rather than just topping plated pasta

Tomato-based sauces: marinara, arrabbiata, puttanesca

Oil-based sauces: aglio e olio, carbonara, cacio e pepe

Meat sauces: bolognese, meatballs, clam sauce

Vegetables: zucchini, eggplant, cherry tomatoes, garlic, basil

Proteins: Italian sausage, pancetta, shrimp, anchovies

Adding oil to pasta water — it prevents sauce from adhering properly

Rinsing cooked pasta — removes the starch that helps sauce cling

Not using enough water or salt — leads to gummy, bland pasta

Breaking long noodles before cooking — they'll soften and bend into the pot within seconds