Serious Eats - seriouseats.com

An easier way to flip the tortilla is to slide it onto a plate from the pan, then flip it onto another plate, then slide it back. I'm always terrified I will forget the pan is hot and stick my hand on the bottom of it to flip or something similarly stupid, using two plates solves this nicely! (And I'd rather have to wash an extra plate than drop the tortilla on the floor/burn myself etc).

For me it also depends on how strongly flavoured the sauce is - I'd use a much greater quantity of a light tomato sauce than I would pesto for example.

Also the quality of the pasta - if it's regular supermarket/cheap imported pasta it doesn't have much flavour to drown anyway - I use that pasta for when I fancy a ton of sauce and not too much starch, and save my De Cecco (which is about four times the price of Sainsbury's pasta here - I'm a student) for aglio-olio or something else where the taste of the pasta is much more important.

I guess it's different in England though - Italian-American food doesn't really exist here (except in the truly disgusting Frankie & Benny's chain) - most of the Italian food I've eaten here has been fairly similar to that I've eaten in Italy (although I suppose that might be an artifact of having an Italian mother so being a bit of an Italian food snob! I guess some of the "Italian" chains are less authentic but I don't tend to eat in them).