On the subject of reheating pasta: "Late to the party – but I worked in a restaurant back in the day. Instead of cooking spaghetti from scratch each time there was an order, they cooked a gigantic pot’s worth in the morning (al dente). Then, they put it (plain, no sauce) in covered containers filled with cold water and stored it in the refrigerator until needed. After that, it was a simple matter to just heat it up as needed in the pan with the sauce, and much faster.
