Sometimes I take pasta to work for lunch. The night before, right after I make it, it's really good. Ususally, it's not a tomato sauce based thing. Ususally it's olive oil and some sort of broth and vegetables. Well, even though I put in enough sauce at the time, by next day, all of it are sucked up by the noodles, and I get a dry pasta dish. How do I keep my pasta lunch from being so dry?