The key to making this dish work is to season the pasta water well with salt and then use some of that water at the end when you are tossing all the ingredients together. (I like to use about a tablespoon of kosher salt per quart of water.)
Pasta water is basically starchy water, so when you add it to a hot skillet with other ingredients, it’ll cling to those ingredients and form a light sauce over everything. If you leave this step out, you will notice it in the final dish. Dry pasta is the worst.
STORING AND REHEATING LEFTOVER PASTA
This pasta dish keeps really well for 5-6 days in an airtight container in the fridge. Reheat it either on the stovetop or in the microwave. Either way, add a splash of water to it to bring it back to life while it reheats.
This is one of my go-to pasta toppers. Mix breadcrumbs and parmesan together in a small bowl, then add them to a skillet with some butter to form little crispy bits. So delicious!
