Cooking for a large group of people can seem like an overwhelming task to undertake. From ensuring that each part of the meal is cooked properly and on time, to making sure that you have the proper quantity for the people attending. Pasta dishes are versatile and easy to cook in large batches and one of the most convenient aspects is that you can prepare the pasta the night before and simply reheat it the next day.
Determine the amount of spaghetti you will be cooking. Four ounces per person is a good rule of thumb.
Fill 3/4 of the pot with water and set it to boil on the stove. Add one tablespoon of salt to the water.
Prepare your second pot by filling it with cold water and setting it off to the side of the counter. This pot will be used to cool the pasta.
Add your pasta to the boiling water and stir once or twice so that it does not stick. Check the pasta after ten to twelve minutes and determine if it is Al Dente by tasting it. It should be cooked but still holding a firm texture.
Place your colander into the sink and drain the spaghetti. Using oven mitts, pour the drained pasta from the colander into the pot of cold water waiting on the side. This will stop the cooking process.
Repeat the process of draining the water from your spaghetti and return it to the now empty second pot. After you have done this add the oil and toss so the spaghetti is lightly coated in the oil. This will prevent sticking.
Cover the pot with plastic wrap and place it in your fridge until it is needed. When it is time to serve simply add the pasta to your sauce, heat and serve.