If waiting for water to boil is your least favourite part of pasta, you'll want to try "pasotto". It's cooking pasta like risotto, giving you a faster-cooking meal that punches flavour into noodles and keeps the whole meal in one pot.
Photo by jonrawlinson.
In the example recipe provided by Sophie Brickman, based on a method used by famed chef Alain Ducasse, you toast your pasta (the non-string-noodle kind) in olive oil, then add garlic, onions and leeks, and then add white wine and chicken stock slowly to the pan, letting it all soak into the noodles as you go. After adding your protein, the starches let off by the pasta and the remaining olive oil have created a sauce right in the pan, and your noodles have remained firm and thoroughly infused with flavour.
We've previously suggested methods of cooking all kinds of pasta with less water and in a pressure cooker, which also save time and liquid. "Pasotto", however, is a whole different style, one with the added benefit of beefing up your simple-dinner repertoire.
'Pasotto': The Pasta That Is Cooked Like Risotto [The Atlantic Food Channel]