I’m spanish, but I try to respect traditional cooking techniques and the way each region treats their products. Because I’m aware I don’t know better.

Ok, I may stir a bit when I put it in, specially with long pasta varieties, but if you have enough space and hard boiling water that’s all. You don’t need to be on it like it was a witch’s cauldron. Once it’s done, it’s better to add the pasta on a pan with the hot sauce and not the other way around, and then yes, stir it gently to integrate it. You can add some of the cooking water to the pan to thin the sauce if needed. If you aren’t mixing with the sauce right away it won’t be great anyways, just edible.

Oil also makes a coating that prevents sauce to integrate into pasta. Also makes boiling water smell bad. Really, just get a big pot and let water boil hard.

No, it doesn’t. Salt is just for flavour. Pasta will be dancing in the boiling water, no time to stick together.

No, please don’t stir for gods sake. Don’t add oils or anything either. What you need is just a big enough pot with water and salt, add the pasta when it’s boiling and get it out once it’s done. Simple as that.

Pro tip: let it just a little bit undercooked and finish it in a pan with the sauce on it.

I’m not even italian.

How many toes?