Pen & Pantry: Making al dente pasta takes practice. Here's how to do it (plus a bonus recipe)

In defense of my earlier years in the kitchen and of generations of my very Dutch family that came before me — we didn’t know any better. 

A couple of years ago, I was introduced to what can only be defined as a cultural awakening. Pasta — among other things — isn’t supposed to be bland. It certainly isn’t supposed to be soft and mushy, and it most certainly should have a firmness and texture that walks the line of chewy and “toothy.” 

So, here’s a crash course into a perfectly cooked pasta — with a simple recipe at the end that is my absolute go-to when I crave something special. 

What is ‘al dente?’

“Al dente is an Italian phrase meaning ‘to the tooth,’ describing pasta or rice cooked to be firm and chewy rather than soft or mushy. It signifies the ideal texture where food is tender but offers slight resistance when bitten.”

How to make truly al dente pasta: 

1. Give it room to breathe

Don't crowd your noodles. Use a large pot (like an 8-quart) even if you’re only making a single serving. Pasta needs plenty of boiling water to move around freely; otherwise, it clumps together and cooks unevenly.

2. Salt like you mean it

The water should be seasoned aggressively. You want it salty enough that it almost tastes like the ocean. Take a spoonful of the water and taste it before adding the pasta — if it doesn’t taste seasoned, your pasta will end up bland.

3. Skip the oil

Adding oil to the pot is a waste of time. It just floats on top of the water and won't actually stop the pasta from sticking. Save your good olive oil for the finishing touch instead.

4. Keep the starch

Once the pasta is done, do not rinse it. That starchy film on the outside of the noodles is "liquid gold" — it’s what helps your sauce cling to the pasta for that rich, velvety finish.

The only exceptions: You should only rinse your pasta if you are making a cold pasta salad or if you plan on cooling it down to reheat and serve much later.

5. The "al dente" test

Start tasting your pasta a minute or two before the package instructions say it's done. You’re looking for a firm bite with no chalky center. Since the pasta will continue to cook slightly once you toss it with your hot sauce, pulling it out a hair early is usually the secret to perfection.

Finally, the recipe. This is simple and quick, but oh so tasty! Make extra and refrigerate for a cold noodle dish the following day. 

Al dente pasta tossed in spicy, tangy olive oil sauce

Ingredients

• 4 oz. spaghetti
• 3 Tbsp extra virgin olive oil
• 1 tsp fresh garlic paste (more if desired)
• 1 tsp crushed red pepper flakes
• 1 small splash of white balsamic vinegar
• Pinch of salt and black pepper
• 1 sprig fresh oregano (for garnish)

Instructions

1. In a large bowl, combine the olive oil, garlic paste, red pepper flakes, salt, black pepper, and white balsamic. Whisking them together ahead of time ensures the spice is evenly distributed.
2. Get a large pot of water to a rolling boil. Salt the water heavily.
3. Add the spaghetti to the pot. Start checking for doneness after 5-6 minutes, tasting a noodle every minute until it hits that perfect, firm bite. (Aim for firm and chewy, not soft.)
4. Drain the noodles — do not rinse them — and drop them immediately into the bowl with the oil combination while they are still steaming.
5. Toss the pasta vigorously. The intense heat of the noodles will hit the raw garlic and red pepper, releasing their oils and creating a spicy, vibrant coating.
6. Plate the pasta and top with the fresh oregano sprig. Serve immediately. 

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.the