How to make weeknight pasta simple and easy to make

First, I boil a lot of water in a large pot, then add salt to make it taste more like soup than seawater. I sometimes wonder if anyone has come up with the poetic description of “salty as the sea”, whose noble purpose is to persuade timid cooks to sprinkle more than five Kosher Crystal Diamonds, once washed away by waves. pressed up and swallowed a mouthful of saliva. of the Atlantic Ocean. Next, I actually didn’t do what practically every noodle recipe I’ve read or written recommends, which is to submerge the noodles and then “while” making the sauce. What a great idea, meanwhile, while you’re sautéing sausages and gravy or steaming the clams with white wine, the final crust will open as soon as your potatoes are ready. In practice, however, adding pasta to boiling water will start the cruel countdown to the max, and unless you’re a seasoned multi-tasker with a keen eye for time, you’re sure to find yourself calm and frantic before the truth.