A few weeks ago, a reader in our weekly live cooking chat asked how to fix marinara sauce that leaks water onto the plate after they add it to pasta. At the time, my mind focused on the sauce itself. I suggested bringing it to an initial boil to deactivate the enzyme in the tomatoes that breaks down their pectin, and then simmering until it reaches the desired consistency. But others in the chat, and a reader who later emailed me, reminded me that the sauce might not be the problem – it could be the pasta.
