Why Italian Chefs Skip the Strainer and Finish Pasta Directly in the Sauce

Chef Brian demonstrates the Italian technique of transferring pasta straight from the pot into the sauce — no strainer needed — and using starchy pasta water to build a silkier, more flavorful result. He also explains the layered basil trick: adding fresh herbs at the end on top of cooked herbs for two distinct flavor hits. A quick but insight-packed cooking tip for home cooks.