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Bring it back to the boil as quickly as possible after the pasta is added and keep it boiling until the pasta is done. Do not put a lid on the pan. Salt is important in cooking pasta. The water must be well seasoned with salt for pasta. Without salt you pasta will be bland and dull. Some people like to add oil to the water. They believe that this will stop the pasta sticking together. This is not true because the oil stays on the surface of the water and does not touch the pasta. But oil can help to prevent the foam that is produced when cooking pasta from boiling over the side of the pan. Most packets of pasta have a cooking time printed on them. Treat this as a rough guide only. You must judge whether or not the pasta is done by touch. Lift out a piece of pasta from the boiling pan and squeeze it between the nails of your thumb and forefinger.
Also you may want to preserve a glassful of the cooking water to add to your sauce. That water will help form a perfect marriage between the pasta and the sauce. Again never ever drain your pasta too much. If you use a good pasta brand you do not need to eliminate any excessive starch on the contrary too much rinsing takes away the superb flavour of your pasta. Remember pasta water is not "dirty water". It is important to keep a little to maintain the strand moist. In this way you also need less sauce. PASTA SECRET #6: THE SAUCE I am not going to talk about the infinite variety of sauces you can prepare for your pasta but make sure you do not "over-sauce" pasta. Use just enough to cover the strands. In any case the right kind of pasta when cooked right is a veritable delight in itself.
That means the pasta is still not cooked. Once the core the strand has lost its whiteness that is the time for draining. PASTA SECRET #5: DRAINING Never overcook pasta. Only serve pasta "al dente" which literally means "firm to the tooth." Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked "al dente" because "fresh" pasta already is soft to begin with.) Make sure it is as much as possible "al dente" (not soft) because that is the most digestible state. Mushy pasta is not edible anymore at least for the pasta lover. Once the pasta is cooked before draining add a glass of cold water to stop the cooking. Drain the pasta but make sure you do not drain the pasta too much making it dry. The strands need to be glossy with moisture.