Use a large pot so it can give the pasta plenty of space to move around in. Load up the pot with lots of water to boil and add at least one tablespoon of salt to the water yes, that much, salty water is essential because it boosts the pasta’s flavor.
Add your pasta NOT when the water is at a mere simmer. You want a vigorous boil. Remember, the pasta is going to cool down the temperature of the water once you drop it in. Once in stir immediately then to bring the water back up to a boil more quickly, put the lid back on, but the second you hear the water boiling again, take off the lid and stir to keep the pasta from sticking so don’t stray too far from the stove and stir the pot at least two or three times during cooking.
Check the pasta packaging for the cook times, instructions give a range of time? So always taste at least two to three minutes before. Does the center resist just enough or is there still a bit of a crunch? Does the pasta have a springy bounce to it? That’s what you want.
Unless you love it softer — sometimes a bowl of slightly soggy noodles tastes like home. But no matter your preference, it’s better to err on the side of al dente. And remember to save a scoop of pasta water.
Drain, toss with sauce, and serve hot. Place a colander in the kitchen sink and drain your pasta. Put the drained pasta back into the pot with sauce (or into the saucepan if the sauce is still cooking and the pan is large enough), add your pasta water, and toss to evenly coat. Serve piping hot.
