To cook pasta perfectly, start with a large pot of boiling water, ensuring there's enough space for the pasta to move freely. Cover the pot to boil water faster. Salt the water heavily, making it taste like the sea, as this is crucial for flavoring the pasta. Most salt will drain with the water.

Add pasta to boiling water and stir immediately to prevent sticking, especially in the first couple of minutes. Continue stirring occasionally throughout cooking. Reserve a cup or two of starchy pasta water before draining for use in sauces. The only real way to know if pasta is done is to taste it; aim for al dente, which means it still has a slight bite and isn't completely soft.

Once al dente, drain the pasta but do not rinse it (unless making a cold salad), as rinsing removes beneficial starch. Immediately transfer the drained pasta to your prepared sauce. The heat from the sauce will continue to cook the pasta for a minute or two, allowing it to absorb the sauce's flavors.

Pair long, thin noodles like spaghetti with lighter, oil-based or cream sauces. Twisted pastas like fusilli work well with smooth sauces like pesto, as they cling to the nooks and crannies. For rich, meaty sauces such as ragu or bolognese, choose tube pastas like rigatoni or paccheri, which can hold the chunkier ingredients. Always finish by stirring in some reserved pasta water and cheese to emulsify the sauce.

For a less traditional but convenient method, try one-pot pasta. Cook the pasta directly in the ingredients for the sauce. Brown proteins first with salt and pepper, then remove. Sauté aromatics and dry seasonings before adding liquids like broth and cream. Add shorter pasta shapes and stir frequently. Taste for al dente, then add back protein, fresh greens, and finish with Parmesan cheese for a flavorful, low-mess meal.

Pasta is a versatile, cheap, and filling comfort food that can be part of a nutritious diet. Mastering the fundamentals of cooking pasta will elevate any dish.