This is a big one for me. Boiling water and making pasta were probably the first things I learned how to do in a kitchen. The next was making my own sauce. Even if I use store-bought sauce (Prego forever!), I add onions, more garlic, herbs, wine, and meat to it as well.
I did learn something from this that I want to try: the olive oil tip to save extra pasta that you don’t have to microwave. The sauce gets better when you save and re-heat it; the pasta, not so much.
My preference that I’ve borrowed from my mother, and it depends on the type of sauce you use with it: I’ve used chicken broth from time to time to cook the pasta instead of water. (Since I have a Costco card, I tend to have a lot of broth or stock on hand at all times just in case I want to try something complicated that needs it.) Obviously, if you do this, no salting is needed and it adds a nice little kick, particularly if you’re making a pasta with maybe just some pesto and vegetables.
I wish I could use fresh pasta more often, but I am much like the chefs advised in this piece: it’s Barilla or nothing for boxed pasta. My personal pasta myth is that it shouldn’t have an English name on it.
As for salting the water: use kosher salt. World of difference.