Fair point, I have flown too close to the sun before, and used so little water that my pasta came out with undercooked clumped spots. So reduce water volume with care.

I usually use as little water as I can get away with, as the resulting pasta water is much more starchy and works better in sauces.

Huh, how odd. Not what I would have expected, but in that case, go for flavor!

Interesting, what about a version with a little bit of both, for both the taste and smell?

[Vegan] and [Vegetarian] are quick ones that come to mind. Maybe also like the region of the cuisine? i.e. [Chinese], [Peruvian], or maybe the type of meal [Breakfast], [Appetizer].

Nope, not any harder than making standard tomato sauce!

About 4-5 tablespoons.