Harold McGee, the food scientist and author of Keys to Good Cooking, proved through experimentation that starting pasta in cold water gets the same results as in boiling water but with several benefits. It takes slightly less time to cook, and you won't have a big pasta pot to clean. The leftover water will be full of the starch that thickens pasta sauces and helps them adhere to the pasta in the traditional Italian manner. The last tip: By stirring the pasta and sauce vigorously at the end, you will obtain a better texture. Use imported Italian cheese for grating because it has a much better flavour than North American versions.
Optional add-ins: anchovies, tuna, capers, lentils, kidney beans, peas, chickpeas, hot sauce, leftover braised meat or chicken. Don't overload – there is a subtlety to Italian food.