Wayne Boatwright wrote:
On Tue 11 Mar 2008 03:31:11p, Anthony Ferrante told us...

As I recall, back in the mid-1960s, there was a "craze" for cooking
pasta by bringing a large pot (6-8 qts) of water to a rolling boil,
adding salt, some oil, and the spaghetti, giving it a quick stir,
covering the pot, then taking it off the heat and allowing it to sit
for 15 minutes. "Perfect pasta" some folks referred to it. I tried
it a few times and it actually did produce some pretty decent
spaghetti. I suppose the large volume of hot water and the larger
space in the pot for the pasta made a big difference in the results.

I still do this, Wayne (not every time, but often). It helps if you need to
free up a burner for other things; spaghetti does cook just fine this way

Jill