Here's our speedy, foolproof pasta-making guide. No doubt, you'll be surprised.
Fill large pot with water about two inches or so from the top. When water is at a rolling boil add plenty of salt, then pasta. Cook until the pasta is still a little stiff, not quite al dente. Turn off heat. Do NOT drain or rinse. The starch will help to thicken your fresh sauce later. Leave pasta in pot until ready to transfer to sauce.
In a saute pan, add plenty (at least 1/4 cup) of extra virgin olive oil (or one of our infusions), chopped garlic, salt, pepper and any other ingredients you'll want in your pasta dish. [You can start this while the pasta is cooking.] Saute everything until tender. If you're using cherry tomatoes, they'll burst when they're done. Add some pasta cooking water - start with a 1/4 cup.
Simmer until it's slightly thickened. Using tongs or a slotted spoon, transfer the pasta from pot to the sauce and cook for another couple of minutes until pasta is completely coated. You can add more pasta water, or stir in more olive oil and freshly grated cheese. Then add a tablespoon or two of Butter olive oil to an even creamier, sweeter finish. If you have any fresh herbs, or tender greens, add them now, not before. Serve with drizzles of your favourite oils.