I saw a method for making pan-pasta in a magazine. I adapted it when I got the inspiration to turn the heat off and cover the pan with a lid, to save on energy costs! I also save on water usage since I always used to run cold water in the sink to prevent it from getting damaged after draining the pasta water into it.

if you're cooking Japanese style pasta, try adding dashi stock to the cooking water. If you're making tomato pasta reduce the amount of water and add canned tomatoes instead to flavor the pasta. (See one of the referred to recipes.) If you want to add garlic or cook vegetables, stir fry them before step 1, or just simmer them with the pasta. For 1 serving. Recipe by Nekozame