Mastering Martha Stewart's One Pan Pasta: the Foolproof Guide
Starchy single-pan pasta tightens significantly as it cools. When placed in refrigeration, the free amylose firms up, leaving the noodles clumped in a solid mass by morning. Microwave heating is the worst route here; it breaks the emulsion, causing the olive oil to separate into a greasy pool while the pasta turns rubbery.
To reheat properly, return the pasta to a skillet over medium-low heat. Add 2 to 3 tablespoons of hot water or low-sodium chicken broth directly to the pan. Use metal tongs to gently move the pasta as the liquid warms. The added liquid and gentle heat will re-emulsify the starch and fat, bringing back the glossy sheen the dish had fresh off the stove. Finish with a fresh drizzle of extra-virgin olive oil and a supplemental dusting of grated Parmesan cheese.
