My relationship with pasta has not always been friendly. When we’re going to eat pasta at a meal, I usually try to push off the actual cooking of the pasta to someone else (that would be my husband). Why? I think it is how persnickety the process is: the long time it takes the water to boil, watching so the water doesn’t boil over, and then trying to find that perfect moment when the noodles aren’t too chalky or too mushy. Too much to manage or care about.
From Cooking Green by Kate Heyhoe, I just learned how to cook pasta using less energy (a motivator for me). But guess what? It’s also easier. Yay!
Instead of putting a huge pot of water on the stove to boil, you do a switcheroo. Put the uncooked pasta in the pot, add water to cover by about 1 inch, turn on the heat, and stir occasionally so the pasta doesn’t stick together. (I sometimes boil some water in my electric water kettle and add that to the pot to hasten the process.) The pasta cooks as the water warms, cutting your cooking time, your energy bill, and your water use. Sounds like a win-win-win to me!
Now I’m ready for a new pasta recipe: Does anyone have a recipe using pasta and greens so we can make Green Greens Pasta? 🙂