1. USE A POTATO MASHER.
To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. It allows for an even consistency while still keeping the sauce thick and flavorful.
2. USE THE RIGHT AMOUNT OF WATER.
Using too little water can cause noodles to clump while they’re cooking. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.
3. DON’T ADD OLIVE OIL.
Well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, which keeps ingredients separate that should meld together.
4. SALT LIBERALLY—AND AT THE RIGHT TIME.
To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time.
5. TURN OFF THE HEAT AND COVER THE POT.
Rather than boiling the water until the pasta is ready, Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes.
6. COOK THE SAUCE IN A SKILLET.
Forget using a small pot, or even a saucepan, to heat your sauce. A skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly.
7. USE THE PASTA WATER.
Don’t pour out that water after you’ve transferred the pasta. A splash of starchy pasta water on the noodles and sauce will help bind the two together.
