Microwave Bowl Pasta Quick (Printable)

A fast method to cook pasta in the microwave using just water and a bowl, finished with your preferred sauce.

# Ingredient list:

→ Pasta

01 - 2.5 oz dried pasta (penne, fusilli, or elbow macaroni)
02 - 2 cups water
03 - 1/2 tsp salt

→ Sauce & Toppings

04 - 1/3 cup marinara, pesto, or Alfredo sauce (store-bought or homemade)
05 - 1 tbsp grated Parmesan cheese (optional)
06 - Fresh basil or parsley, chopped (optional)
07 - Salt and pepper, to taste

# Cooking steps:

01 - Place dried pasta in a large microwave-safe bowl. Add water and salt, ensuring pasta is fully submerged; add more water if needed.
02 - Microwave uncovered on high for 4 minutes. Stir, then continue microwaving in 2-3 minute intervals, stirring after each, until pasta is al dente (total 8-12 minutes).
03 - Carefully remove bowl (it will be hot) and test pasta. If not tender, microwave an additional 1-2 minutes.
04 - Drain excess water using a fine-mesh sieve or carefully tilt the bowl, holding back pasta with a fork or spoon.
05 - Immediately mix in chosen sauce, stirring to coat pasta evenly.
06 - Top with Parmesan and herbs if desired. Adjust seasoning with salt and pepper. Serve hot.

# Expert advice:

01 -
  • It's genuinely ready in 14 minutes flat, no boiling water or waiting for a pot to heat.
  • One bowl means one thing to wash, which matters more than you'd think when life gets hectic.
  • The pasta cooks in its own starch, making the final dish naturally silky without any fuss.
02 -
  • If your pasta is still crunchy after the full time, add a splash more water and microwave for another minute—it's better to be cautious and add time than to end up with mush.
  • The water will be starchy and cloudier than regular pasta water, which is exactly what you want because it helps your sauce cling to each piece.
03 -
  • If your bowl doesn't have a handle, wrap a kitchen towel around it before removing from the microwave—the ceramic holds heat like nothing else.
  • Taste the pasta one piece at a time as you near the end; al dente is when you feel the tiniest resistance, not when it's completely soft.
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