Recipe

Perfectly Boiled Spaghetti

Salty water, proper timing, and one sneaky trick with pasta water for noodles that are springy, not sticky. Your sauce will thank you.

By Matt Campbell

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4.9

A pot of spaghetti boiling on a stovetop with steam rising and a pair of tongs lifting a small bundle of noodles

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Boiling spaghetti sounds like it should be a life skill you unlock at age 12. And yet, somehow, we have all eaten a bowl of noodles that were either (1) weirdly mushy, (2) glued together like a crafts project, or (3) bland in a way that made the sauce do all the emotional labor.

This is the no-drama, weeknight-proof method for perfectly boiled spaghetti. Think: springy strands, properly salted pasta, and a finish that helps sauce cling like it is getting paid for it. You do not need special equipment, you do not need to rinse your pasta, and you definitely do not need to guess.

Why It Works

Salted water helps season the pasta throughout, so your final dish tastes more balanced, not flat.
Plenty of water and a real boil help prevent sticking and cook the noodles evenly.
Stir early, then occasionally keeps spaghetti from clumping before the starches set.
Al dente timing gives you tender noodles with a tiny bit of bite, which is exactly what most sauces want.
Reserved pasta water is your built-in sauce fixer: it loosens, emulsifies, and helps everything cling.

Storage Tips

Plain cooked spaghetti is best the day you make it, but leftovers can still be very good if you store them like you mean it.

Fridge

Cool pasta quickly, then toss with 1 to 2 teaspoons olive oil to reduce sticking.
Refrigerate within 2 hours and store in an airtight container for up to 4 days (for best quality).

Freezer

Freeze in portioned bundles or nests in a freezer bag with most of the air pressed out.
Best within 2 months for texture.

Reheating (pick your adventure)

With sauce: Reheat in a skillet with a splash of water (or broth) until glossy and hot.
Without sauce: Dunk in boiling water for 20 to 40 seconds, then drain.
Microwave: Cover and add a tablespoon of water, then heat in short bursts, tossing between.

Do not rinse leftover pasta unless you are using it for a cold pasta salad. Rinsing removes surface starch that helps sauce stick.

Common Questions

How much salt should I add to pasta water?

Use this as a solid starting point: 1 tablespoon kosher salt per 4 quarts (16 cups) water. If you use fine table salt, start closer to 2 teaspoons. Kosher salt brands vary a lot by volume (Diamond Crystal vs Morton), so if you want to be extra consistent, aim for about 10 to 12 g salt per liter of water and adjust to taste.

The water should taste pleasantly salty, like a gentle ocean wave, not a mouthful of regret.

Do I need oil in the pasta water?

No. Oil floats, so it does not prevent sticking in a meaningful way, and it can make sauce slide off later. Your best anti-stick tools are enough water, a full boil, and stirring during the first 1 to 2 minutes.

Should I rinse spaghetti after draining?

Not for hot pasta dishes. Rinsing washes off starch that helps sauce cling. The only time I rinse is for cold pasta salad or if I need to stop cooking immediately for a chilled prep.

How do I know when spaghetti is al dente?

Start tasting 2 minutes before the package time. Al dente means tender but still has a tiny bite in the center. If you bite into a strand and see a faint white core in the middle, you are close. If it tastes chalky, give it another 30 seconds and test again.

Why save pasta water?

It is salty and starchy, which makes it perfect for loosening sauce while also helping it emulsify into something silky. Add it a splash at a time in the pan with your sauce and pasta.

How much spaghetti per person?

For a main dish: 2 to 3 ounces (56 to 85 g) dry spaghetti per person. If pasta is a side, aim for 1.5 to 2 ounces. If your household treats pasta like a sport, you already know which end of that range you live on.

Why 12 ounces of spaghetti?

Because it fits the 4-serving math nicely. It is also about 3/4 of a standard 1 lb (16 oz) box. If you want to cook the whole box, scroll to the ingredient note below for an easy scale-up.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (at least 6 quarts)
Lid (to bring water to a boil faster)
Tongs or a pasta fork
Colander
Measuring spoon (for salt)
Heatproof mug or measuring cup (to reserve pasta water)

I used to think “boil spaghetti” meant “throw it in water and hope for the best.” Then one night I made pasta that somehow managed to be both sticky and bland, which is honestly an impressive failure. I started paying attention to the boring details: big pot, real salt, stir early, taste often. Suddenly, spaghetti stopped being the chaotic base layer and started being the star. Now my favorite move is reserving a mug of pasta water like it is liquid gold, because it kind of is.