Put the ● ingredients in a pan and bring to a boil.
Break the pasta in half. (If you have a big pan you can add it whole.)
Add the pasta to the pan, and cook over medium heat while stirring to prevent the pasta from sticking.
Turn off the heat and put on a lid. Leave it for 1 minute less than the time indicated on the pasta package.
Remove the lid, stir up the pasta, and resume boiling over high heat to evaporate the moisture. (For 1.6 mm pasta, it took 3 minutes.)
Boil until about 1 to 2 tablespoons of water is left in the pan. Flavor the pasta in any way you like.
From here on I'll list some of my recipes that use pan cooked pasta (or pan-spa for short).
Recipe ID: 1064540 "Carbonara." Ultra-easy using whole eggs and milk.
Recipe ID: 1060612 "Japanese flavored cabbage pasta." This differs just a bit from the basic fry-spa cooking method. Please use it as a guide when making pasta with vegetables with high water content.
I saw a method for making pan-pasta in a magazine. I adapted it when I got the inspiration to turn the heat off and cover the pan with a lid, to save on energy costs! I also save on water usage since I always used to run cold water in the sink to prevent it from getting damaged after draining the pasta water into it.
if you're cooking Japanese style pasta, try adding dashi stock to the cooking water. If you're making tomato pasta reduce the amount of water and add canned tomatoes instead to flavor the pasta. (See one of the referred to recipes.) If you want to add garlic or cook vegetables, stir fry them before step 1, or just simmer them with the pasta.