Save to Pinterest I started making microwave pasta during my first semester of college when the dorm kitchen always had a line. What began as a desperate move to avoid waiting for the stove turned into a reliable go-to that I still make when I am too tired to cook properly. Something about the simplicity feels almost meditative.
My roommate once caught me making this at midnight during exam week and stood there watching like I had discovered fire. She could not believe pasta actually cooked properly in a microwave. Now she texts me every few weeks saying she just made it again and still cannot believe how well it works.
Ingredients
- 75 g dried pasta: Small shapes like penne or fusilli cook evenly and hold sauce beautifully
- 500 ml water: Enough water prevents sticking and ensures even cooking
- 1/2 tsp salt: This small amount seasons the pasta as it cooks for better flavor
- 100 ml marinara or pesto sauce: Choose whatever sounds good tonight
- 1 tbsp grated Parmesan: Optional but adds that finished restaurant touch
- Fresh herbs: Basil or parsley brightens everything up
Instructions
- Start the pasta bath:
- Place pasta in a large microwave-safe bowl with water and salt making sure everything is submerged
- First microwave round:
- Cook uncovered on high for 4 minutes then stir well to separate any pieces sticking together
- Continue cooking:
- Keep microwaving in 2 to 3 minute increments stirring after each until the pasta is tender but still has a little bite
- Check and finish:
- Carefully remove the hot bowl and test a piece adding another minute or two if needed
- Drain the water:
- Pour everything into a fine-mesh sieve or tilt the bowl carefully using a fork to hold back the pasta
- Sauce and serve:
- Immediately add your sauce while the pasta is hot then top with cheese and herbs before enjoying
Save to Pinterest This recipe got me through countless late nights and now whenever I make it I remember how something so simple felt like such a discovery back then.
Choosing the Right Pasta Shape
Short pasta shapes work best here because they cook evenly and fit comfortably in a bowl without long strands breaking. I have tried spaghetti but it becomes unwieldy and sticks to itself in ways that feel sad.
Making It a Complete Meal
Sometimes I add frozen peas or spinach during the last two minutes of cooking which wilts them perfectly and adds something green. A can of chickpeas or leftover shredded chicken turns this from a quick snack into something that feels substantial.
Sauces That Work Best
Marinara is the obvious choice but pesto creates an almost instant fancy dinner feeling. Even just olive oil with garlic salt and red pepper flakes works beautifully when you want something lighter.
- Keep a few single-serve sauce packets in your desk drawer for emergency meals
- Add a splash of pasta water to thin thick sauces so they coat evenly
- A drizzle of good olive oil at the end makes even simple sauces feel special
Save to Pinterest Some nights the best meals are the ones that require almost no effort at all.
Recipe Questions & Answers
- → What types of pasta work best for this method?
Short pasta shapes like penne, fusilli, or elbow macaroni cook evenly and hold up well in microwave cooking.
- → How do I know when the pasta is done?
Microwave in intervals, stirring each time, and check the texture until al dente, typically between 8 to 12 minutes total.
- → Can I add vegetables during cooking?
Yes, adding frozen peas or spinach during the last 2 minutes of microwaving boosts nutrition and flavor.
- → How should I drain the pasta safely?
Use a fine-mesh sieve or carefully tilt the bowl while holding pasta back with a utensil to drain excess water.
- → What sauces complement this pasta best?
Marinara, pesto, or Alfredo sauces are excellent choices to coat the hot pasta, enhancing taste and texture.