I thought this also applied here so thought I would share:
This is so easy that I probably don't need to repeat it here. However, for all you New-bee's I will anyway. We will take this in steps:
No. 1 Bring a pan of water to a rolling boil; add a little olive oil.
|Note pens in background...|
I craft while I cook!
The tricky part for me is to get the right amount of spaghetti per person. There are just two of us and I invariably cook too much. Chuck is better at judging the amount that me so I call for is assistance at this step.
No. 3 Boil for 3 minutes. To keep the water from boiling over the pot, lay a wooden spoon across the pan.
No. 4 Remove from heat. Cover and let it sit for 10 minutes. It should be "al dente" as the traditionalists above would say!
No. 5 Strain with a strainer, empty all but a 1/4 cup of the water from the pot and set the strainer on top. Set back on the stove and serve the plates from there.
*I prefer Vermicelli or Angel Hair. I really dislike "fat, gunky" spaghetti.