Cook extra pasta and refrigerate
or freeze it for another meal.
Cooked pasta can be stored in airtight containers in the refrigerator for 3 to 5 days. If possible, store pasta and sauce separately. To reheat, drop pasta in boiling water for a few seconds; drain.
Or, freeze cooked pasta for up to 2 weeks: Cool the pasta slightly, then drizzle with a little olive oil or cooking oil and toss gently. Spoon into airtight containers or freezer bags.
Defrost a bag of frozen pasta in a colander in the sink by running tepid water over it. Or, drop the contents of the bag or container into boiling water. Thawing and warming time depends on the amount of pasta, but plan on about 2 minutes for small amounts.