That water you’re boiling? It’s not just a bath. You must salt it. Use a generous palmful of salt—like sea water—right when it comes to a boil. This is the only chance to flavor the pasta from the inside out.
And for the love of all that is starchy, do not add oil to the water! That keeps sauce from sticking to the pasta. You want your pasta thirsty, craving that tomato or basil goodness.
When you drain, reserve a mugful of that cloudy, salty cooking water. That liquid gold is the glue for your sauce. You’ll splash it in a little at a time to loosen your sauce and make it coat every noodle like a silk scarf.
