The art of cooking pasta
Pasta cooking leads to a lot of headaches and - as a result - many well-intentioned but fatal wives' tales. Ignore them! So never add oil, because that slips your lovely sauce once again back on the board. Use a lot of water and stir the pasta initially immediately by firmly to prevent sticking.
Johannes van Dam also has a few nice tips. First, add the salt until the water boils. The pasta two or three minutes cooking (depending on thickness) then unscrew the fire and the pasta just as long in the pan out if the specified cooking time. The remains al dente pasta and has a fuller flavor.