comments:
Never use a colander and dump out the pasta water. Use a hand-held strainer. https://www.amazon.com/dp/B001VZ5E40https://www.marthastewart.com/7781910/pasta-water-secret-sauce-upgrade The pasta water, and olive oil on the cooked pasta, are how you keep pasta from sticking together, how you keep pasta sauce saucy, etc. I cook pasta in well salted water, a lot of it, then use a strainer to take it out. If you have a big strainer, it's incredibly easier than using tongs or anything like that. Just dump the pasta in a bowl and dash on some olive oil to keep it separated until the sauce, etc. are ready. A little hot pasta water will also keep the pasta from clumping and keep it hot. If the sauce cooks down too far, a little hot pasta water loosens it up. Pretty much all these things plus how simple it is to make marinara sauce with 5-7 ingredients from scratch, and I have Italians telling me my pasta and sauce are great.