Restaurant chefs have developed a trick for making pasta ready-to-serve in a minute, but still pleasingly al dente. The key is to just par-cook it, boiling for less than four minutes, drain it, rinse it well in cold water, and toss it with a few drops of olive oil. It will not seem cooked when you drain it, but it will soften to the chewy consistency of fresh pasta as it sits. This can be done anywhere from an hour to a day before service. When you're ready to serve it, dip it for one minute in boiling water, and toss with sauce of your choice. This works best with small dried pasta shapes like penne, ziti, rigatoni, shells, or farfalle (bow-ties). Use this method to make any of the five-minute pastas on the facing page.