I went to a great show/lecture by Chef Michael Smith were pasta was on the menu. He said to add enough salt to the water to make it as salty as the ocean. He had a long bit about why, I just remember that the pasta didn’t taste salty when we got to sampling.
Definitely no oil in the pasta water. It does not prevent sticking of the pasta but it does prevent sauces from adhering properly to the cooked pasta. That was a big re-learn for me.
More salt. No oil.
Changed my pasta experience for the better.