Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Dry pasta (any type)
Salt
Water

1. Fill large stock pot with water (6 to 8 quarts). Pasta should have
enough room to swim around freely. (you need at least 1 quart of
water for each 4 oz. of dry pasta. 2. After water has come to a
rolling boil, add salt (1 tablespoon per pound of dry pasta). DO NOT
ADD OIL, it will make the sauce slide off. 3. Pour pasta in water and
stir constantly until water returns to boiling. (Stirring prevents
pasta from sticking together). 4. Start timimg the pasta once the
water is boiling. As pasta cooks, Stir occasionally to keep it moving
in the water. To determine doneness, scoop up a piece and bite into
it. Pasta should be tender, yet resilient to the bite. Pasta should
NEVER be cooked until mushy. 5. Drain pasta in a large collander in
the sink. DO NOT RINSE THE PASTA, unless it is to be used in a salad.
(The reason: Pasta needs the starch on the surface to mix with the
sauce to thicken it). 6. Use 2 oz dry pasta for each serving.
(Contains about 225 calories and no chol but lots of complex
carbohydrates).

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