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"Pretty sure in Anthony Bourdain’s book when he talks about learning to cook pasta properly in an Italian place in NY they would boil it in water until it had only softened slightly and then add it to the sauce to finish cooking it."
This is the key! Completely transformed my pasta dishes. This way the sauce gets absorbed into the pasta, it doesn't just coat it (although that is still better than the old British way of piling bolognese on top of bare spaghetti!)
"This is the key! Completely transformed my pasta dishes. This way the sauce gets absorbed into the pasta"
Yup, the ability to absorb things is the defining quality of pasta.
Adding oil before the sauce is like coating the pasta with anti-climb paint.
boil it in water until it had only softened slightly and then add it to the sauce to finish cooking it.”
This is the key! Completely transformed my pasta dishes. This way the sauce gets absorbed into the pasta,
This is what I meant by pasta into the sauce, finish the cooking in the sauce for a couple of mins and not just mix the 2 together when the pasta is done