Simple Spaghetti Without Sauce

An unfussy, quick-to-prepare dish highlighting the pure taste and texture of good pasta.

Why You’ll Love This Recipe

• Minimal ingredients, maximum flavor. Quality pasta, well-salted water, and a drizzle of olive oil create a wholesome meal in minutes.

• Budget-friendly. Uses pantry staples that are economical and widely available.

• Versatile foundation. Serve it plain, with grated cheese, or as a base for any topping you fancy later.

• Speedy preparation. From pantry to plate in about a quarter of an hour—perfect for busy weeknights.

• Diet-flexible. Naturally vegetarian and easily made vegan by omitting dairy garnishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 400 g dry spaghetti

• 4 L cold water

• 1–2 Tbsp coarse sea salt

• 1 Tbsp extra-virgin olive oil (optional, for flavor and to reduce foaming)

Directions

1. Bring water to a rolling boil. Pour the 4 litres of water into a large stockpot and set over high heat until vigorously boiling.

2. Season the water. Add the sea salt, stirring to dissolve. The water should taste pleasantly salty.

3. Add the spaghetti. Slip the dry noodles into the center of the pot, fanning them out with tongs so they submerge evenly.

4. Cook to al dente. Boil, uncovered, for 8–10 minutes, stirring occasionally to prevent clumping, until the pasta yields slightly to the bite.

5. Optional drizzle. If using olive oil, pour it in during the last minute of cooking.

6. Drain promptly. Reserve 2 Tbsp of the starchy water, then drain the pasta in a colander.

7. Finish and serve. Return the spaghetti to the warm pot, toss with the reserved water for sheen, and plate immediately. Adjust seasoning if necessary.

Servings and Timing

• Yield: 4 standard main-course portions (about 100 g dry pasta per person)

• Prep Time: 5 minutes

• Cook Time: 8–10 minutes

• Total Time: 15 minutes

Variations

• Butter & Pepper: Melt 2 Tbsp unsalted butter over the drained pasta and finish with freshly ground black pepper for an ultra-simple cacio e pepe–style dish.

• Lemon & Herbs: Add 1 tsp grated lemon zest and 2 Tbsp chopped parsley for a bright, herbaceous note.

• Garlic-Infused Oil: Sauté one minced garlic clove in 1 Tbsp olive oil until fragrant, then toss with the spaghetti.

• Parmesan Boost: Shower with 30 g finely grated Parmigiano-Reggiano for extra richness.

• Gluten-Free Swap: Use gluten-free spaghetti and monitor package instructions for optimal timing.

Storage/Reheating

• Refrigeration: Cool completely, then store in an airtight container up to 3 days.

• Freezing: Not recommended; texture degrades.

• Reheating: Sprinkle 1 Tbsp water over the pasta, cover, and microwave on medium (600 W) for 60–90 seconds, tossing halfway. Alternatively, warm in a skillet with 1–2 tsp water over low heat.

FAQs

How much salt should I put in the water?

Aim for roughly 1 Tbsp per 3–4 L of water; it should taste like the sea.

Can I cook spaghetti ahead of time?

Yes—undercook by 1 minute, rinse quickly to stop cooking, and toss with a little oil. Reheat in boiling water for 30 seconds before serving.

Is olive oil necessary in the pot?

No; it contributes mild flavor and curbs foam but is optional.

How do I know when spaghetti is al dente?

Bite into a strand after 8 minutes; the center should show a thin opaque core yet feel resilient.

Can I reuse pasta cooking water?

It is best used immediately (e.g., to thicken sauces) and not stored for later use.

What if I only have fine table salt?

Use half the listed amount; table salt is denser than coarse sea salt.

Why reserve pasta water if there is no sauce?

A splash helps the strands stay moist and glossy, preventing stickiness.

Does adding oil to the water stop sticking?

Stirring during the first 2 minutes is more effective; oil mainly reduces foaming.

Can I make this recipe vegan?

Yes, it is already vegan provided you do not add dairy-based garnishes.

How do I scale the recipe for two people?

Halve both the pasta (200 g) and water (approximately 2 L); cooking times remain the same.

Conclusion

Spaghetti without sauce showcases pasta in its purest form—quick, economical, and endlessly adaptable. Master this straightforward technique, and you possess a reliable foundation for countless future meals

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