It's been kinda hot here in Yankee Land. Mock me if you must, but here's the thing: Where I come from all houses are climate-controlled, and my attic here offers no respite. In Texas, I didn't mind exercising in 100F+ weather*, but I kept the AC in my house at a comfortable 76F from late-April through early October. Now when it's 85F outside, it's over 90F in my afternoon sun-drenched kitchen. This can make cooking anything unpleasant when even my little toaster oven puts out an unbearable amount of heat.
Recipe: Microwave Pasta
*No, not "dry heat." Austin's relative humidity is usually between 70-90 percent, and the "heat index" is often 10-15 degrees hotter than the actual temp. [Where I grew up further west, it was a dry heat, but the true temp was also 10-20 degrees hotter than Austin on any given summer day.] Boston's prevailing weather goes out to sea instead of drawing it in, and the humidity is less than 50 percent most of the time. I still don't understand why people who find out where I'm from want me to agree that New England August is more oppressive. I used to live in Houston** with window units, which in August is kind of like living inside someone's mouth... there's simply no contest. Just stick to your winters, people, you win every time.
**Houston is a great city with an amazing art scene and worldclass research institutes. Anyone who thinks it's a hole probably never got past the vast suburbs... but it was built on a swamp and I don't miss those summers.
Your microwave may take a little more or less time, depending. Mine's 15-20 years old, for whatever that's worth. Cold pastas work better if you make the pasta a little softer since it'll firm up as it cools.
1 lb whole-wheat pasta [I love gemelli]
6 cups water
1/2 teaspoon salt
1 bay leaf
Combine all ingredients in a large [3-4 qt] microwave-safe bowl or casserole dish [uncovered]. Nuke 10 minutes, stir, nuke another 3 minutes, check for doneness, nuke more or drain. Discard bay leaf.