this post was submitted on 02 Aug 2025
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Lazy straining can make your pasta taste way better, it just takes a little extra time.
First; undercook your pasta, you'll want it barely soft on the outside and still kinda crunchy otherwise it will overcook into mush. Second; drain your pasta but leave about 2/3 cup of water in the bottom of the pot. Third; add a generous amount of butter to the water and pasta and place back in the stove at medium-high heat. Also a good time to add salt/pepper/seasoning. Fourth; stir until water boils off completely. This is going to create a butter sauce as the starch in the pasta water combines with the melted butter. It will stick much better to the pasta and doesn't leave your pot all greasy from the butter.
It makes the best goddamn buttered noodles but also works well for any jarred/pre-prepped sauce, just add it in the mix towards the end so you still only have one pot to clean.
This, or use Italian technique. Make your pan sauce while the pasta is boiling. Transfer the pasta to the sauce with tongs when it's al dente. Finish the pasta with the sauce and some pasta water
This works amazingly well with fresh tomatoes from the garden! Cherry tomatoes make for an especially great sauce!
It certainly does! Cherry tomatoes are a great option. Some oregano, salt and pepper, a little olive oil, let the tomatoes break down a bit. Stir in the pasta and a bit of the water, finish off the pasta while stirring ~~top~~ to get the sauce creamy, top with Parmigiano Reggiano (NOT parmesan), easy and delicious!
Yes! Beautiful! Can also gently sauté some diced garlic cloves before adding the tomatoes and then top with a bundle of fresh basil while simmering!