Pasta - I try and I usually don't retry. Not all are one-and-done, but it's usually nothing I have to have.
I have found in the last two years or so, red sauces don't really speak to me. It's not acid reflux or anything, I just usually find them heavy.
So today, I'm using a highly simple recipe I got from Milk Street - though honestly, it's almost the basic of basic things for Italian cooking - classic pasta aglio e olio, or pasta with garlic and oil. Really, so few ingredients, you taste them all as a collective and yet individually.
Spaghetti - 1 pound
Olive Oil - 1/3 cup
Garlic - 4 medium cloves, thinly sliced
Red Pepper flakes - 1/2 tsp. (forgot to put in the picture)
Grape tomatoes - 1 pint (sliced in halves)
Basil - 1/2 cup
Parmesan - shaves and / or grated
That's it! Well salt and pepper. Duh.