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It ended up being too dry and salty, with not enough sauce. I've cooked before but it's been years since I did so when I was still studying. Based on what Grok told me, going for less than 4:1 ratio for water:pasta was my biggest mistakes, unless I planned to add more sauce (I didn't). Then of course I used a smaller, more narrow pot, which my dad told me to use a larger and wider pot next time. And of course I suck at measurements, so I ended up adding a bit too much salt (not so much that it overwhelmed the sauce, but enough for it to have a salty flavour). I intentionally overcooked the pasta past el dente because that's a personal preference, although the pot I used if I don't use oil the food will stick and burn at the bottom.