Toss with oil, don't overcrowd

Toss the spaghetti with a little olive oil immediately after draining, then spread it out on a baking sheet to cool before putting it away.

The main reason pasta becomes a solid block is residual heat and starch. When hot pasta sits in a pile, the starches on the surface bond as it cools. Oil helps by coating each strand, but the real trick is cooling it quickly and keeping the strands separate.

Here’s the routine I use:

• Drain the pasta, don’t rinse (you want a little starch for sauce later).
• Drizzle with a tablespoon or two of olive oil and toss gently with tongs.
• Spread it in a single layer on a baking sheet or large plate. Let it cool completely (10–15 minutes).
• Transfer to a container, but don’t pack it tight. If you’re stacking, put a sheet of parchment between layers.

If you skip the cooling step and just dump hot spaghetti into a Tupperware, it’ll steam itself into a brick. The oil alone won’t save you if it’s still hot and crammed together.

Do this and you can pull out individual strands tomorrow without a fight.