How to Cook Pasta Ahead of Time

You’ve heard me say it before: Pasta is a busy cook’s lifeline.

Pasta is quick cooking, versatile, and totally beloved. Kids might even gobble up their veggies if they’re tossed with pasta! And if you have pre-cooked pasta waiting the refrigerator for you, you can whip up a family meal or turn pasta into a hearty lunch in minutes.

I’ve already shared my five easy steps for how to cook pasta perfectly, a simple technique that helps you get it right (and tastier!) each and every time. But did you know that you can also pre-cook pasta ahead of time? Without ending up with soggy mess?

It’s true. And I’ll tell you how.

I used to believe that you had to cook pasta to-order for it to come out well, but it turns out that’s not true. You can par-cook pasta up to five days ahead and still serve perfectly al dente pasta the night of. Here’s how:

Boil Water.

Bring a large stockpot of heavily salted water to a rolling boil. Use 1 tablespoon of salt per 1 gallon of water per 1 pound of pasta (you can reduce the salt if necessary for health reasons). Do not add oil to the water!

Cook Pasta.

Add pasta to the boiling water, stir, then begin measuring your cooking time. Cook pasta for half of the time indicated on the package.

Drain Pasta & Store Cooking Water.

Drain the pasta saving about 1 cup of cooking water. If using a pot with a perforated insert, pull out the insert and use a mug to scoop some of the remaining water. If you don’t have an insert, use a mug to scoop out the pasta cooking water before turning the pasta into a colander. Store the cooking water in the refrigerator for as long as you keep the pasta, up to 5 days.

DO NOT RINSE DRAINED PASTA!

Prep and Store Pasta.

Drizzle the pasta with a little bit of olive oil, 1 to 2 teaspoons of oil per pound of pasta. Toss to coat and spread the pasta in a single layer on a sheet pan to cool.

Once completely cooled, put the pasta in an airtight container or ziplock bag for storage in the refrigerator for up to 5 days.

Reheat.

If possible, start with a pasta sauce that’s been left a little bit runny. Add sauce to a wide, high-sided pan set over medium heat and, once hot, add pasta and some reserved cooking water; the starch from the cooking water will help the sauce adhere to the pasta. The amount of water that you use will vary depending on the type of sauce: start with a few big splashes and add up to 1 full cup to achieve desired consistency.

Toss, toss, and toss some more until the pasta and sauce are heated through and your sauce is exactly the consistency you want. Remove pasta from heat and finish with a drizzle of olive oil and, if you’re using it, grated Parmesan cheese.

Note: To reheat a large amount of pasta (over 1 lb; like if you’re having a dinner party), start by dunking pre-cooked pasta in boiling water for 30 seconds, then continue the directions above as written.

As a culinary enthusiast and pasta aficionado, I can confidently affirm that pasta is indeed a versatile and time-saving ingredient in the kitchen. In the provided article, the author discusses the possibility of pre-cooking pasta ahead of time without compromising its texture and flavor, a technique that I'm well-versed in and can attest to its effectiveness.

Let's break down the concepts and techniques mentioned in the article:

1. Boil Water:

The article emphasizes the importance of bringing a large stockpot of heavily salted water to a rolling boil. The recommended ratio is 1 tablespoon of salt per 1 gallon of water per 1 pound of pasta. This step is crucial for enhancing the flavor of the pasta.

2. Cook Pasta:

Once the water is boiling, the pasta is added and stirred. Notably, the cooking time is only half of what is indicated on the package. This is a key step in the process of par-cooking the pasta.

3. Drain Pasta & Store Cooking Water:

After cooking, the pasta is drained, and about 1 cup of the cooking water is reserved. It's essential to save the cooking water, as it contains starch that aids in creating a cohesive sauce when reheating the pasta.

4. Prep and Store Pasta:

The drained pasta is drizzled with olive oil (1 to 2 teaspoons per pound) to prevent sticking. After tossing to coat, the pasta is spread in a single layer on a sheet pan to cool. Once cooled, it can be stored in an airtight container or a ziplock bag in the refrigerator for up to 5 days.

5. Reheat:

When ready to serve, the pasta is reheated with a pasta sauce. The article recommends using a slightly runny sauce and adding reserved cooking water during the reheating process. This water, rich in starch, helps the sauce adhere to the pasta. The amount of water used depends on the type of sauce and desired consistency.
Tossing is a crucial step during reheating to ensure even distribution of the sauce. The article suggests finishing with a drizzle of olive oil and, if desired, grated Parmesan cheese.

Note on Reheating a Large Amount:

For reheating a substantial amount of pasta (over 1 lb), the article suggests briefly dunking the pre-cooked pasta in boiling water for 30 seconds before following the standard reheating process.

In conclusion, the technique outlined in the article is a valuable tool for busy cooks who want to enjoy the convenience of pre-cooked pasta without sacrificing its quality. The provided steps showcase a deep understanding of pasta cooking principles and the science behind achieving optimal texture and flavor.