Use a pan and a splash of water

Stovetop, not microwave.

Microwaving spaghetti turns it into a gluey mess because it heats unevenly and dries out the sauce. The microwave is fast, but it’s the enemy of leftover pasta texture.

The real move: dump the cold spaghetti into a nonstick skillet or saucepan with a splash of water (or pasta water if you saved it, but tap is fine). Use maybe a quarter cup for a single serving. Heat over medium, stirring frequently. The steam rehydrates the pasta and loosens the sauce without making it oily or rubbery.

If you want to go the extra mile, add a pat of butter or a drizzle of olive oil right before it’s hot. Swirl the pan until the sauce clings again. Takes three minutes, tops.

Your future self will thank you when the noodles still have bite.