how to prepare spaghetti in advance.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces dry pasta
- 3 tablespoons olive oil
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until still slightly less than al dente; drain. Rinse with cold water. Toss with olive oil. Cover and refrigerate until ready to use. To reheat, bring a large pot of water to a boil, add pasta and cook until hot, 1 to 2 minutes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 15 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Worked like a charm
Thank you!
I’m trying this as I prepare for 8 weeks of travel in our camper through Canada and Alaska. I will be freezing it and pulling out pasta as needed / desired. And I have two daughtes-in-law expecting in Oct-Nov so a great way to help them out if it works.
I’m doing this for the spaghetti dinner I’m hosting this evening for our high school girls soccer team. There will be anywhere from 20-38 girls and there’s no way I could keep the spaghetti cooking fresh quickly enough for them. They like to come in, eat, and get out again, usually all are gone within the hour. This application is perfect for this situation!! Every day meals, no not really, but it’s ideal for this.
I have been to a pasta bar where they used this same technique. That way the pasta was ready for a large group when they wanted it. They used a canister with holes, you chose the pasta type, they added a serving to the canister, dunked it into the boiling pots for 1-2 minutes and your pasta was ready for your choice of sauce.
I love this idea! It is especially good for those busy days/evenings. When I first tried this recipe I was having a busy day so I made this in the morning and then re-boiled half of it in the evening for a quick dinner. I froze the other half of the pasta in an airtight bag – which I had today and it was so convenient since I was in a hurry. Definitely worth five stars. Thanks!
This is a GREAT idea, especially for “cooking for one or two” or different shifts. Excellent tip. THANKYOU!
I agree, may as well cook fresh. Someone told me to just put your frozen or cold pasta in a colendar, boil water in the kettle and pour it over. Works like a charm and it steaming hot.
This is great for a restaurant and used it when I worked in AZ, but at home it’s useless, by the time the water is boiling, the sauce warmed up 5 minutes won’t make the difference, and after 5 or 6 days you have to dump the pasta you didn’t use.
OK, I don’t see the huge timesaver here. What takes so much time is bringing the water to a boil. With the reheating part, you’re bringing the water to a boil a second time. In my opinion, you’re better off just to boil the pasta when you need it.
I do this when I have a dinner party and I make Bowtie Pasta with Chicken in Asiago cream sauce. Works fantastic!
My daughter loves fresh pasta when she gets home from school. To speed things up…I cook the whole box. Place single servings in small zip-top bags and pop them in the freezer. All she has to do is dump a bag onto a plate…microwave it for 1 minute then top it with some sauce and microwave it for 1 more minute.
I had my doubts, but it works. Not as good as doing the cooking all at once, but when in a rush you have to take what you can get. Make sure to leave the pasta a little under done. Thank you Myrna.
This is a great way to save time when you need a quick meal. However, you can use a lot less oil than the recipe calls for. Also, I freeze the pasta for future meals. It comes out great!!!