Being an infoanarchist, I'll share my recipe:
Steps:
1. Bring half a large bowl to a rolling boil. Not a bubbling boil, a big ass rolling boil.

2. Add salt.
3. Pour in the spaghetti. Don't put the lid back on.
4. Stir occasionally, and add a dash or two of salt.
5. Keep boiling for as long as the package says to, or until al dente.
6. Slowly drain.
7. Add olive oil to unstick the noodles from eachother.
8. Add another dash of salt.
9. Pour in pasta sauce. I use the entire jar, but apparently that's weird. Whatever, that's just my taste.
10. Enjoy

Tips:
Pour in spaghetti somewhat slowly, but not so slowly as that you would put out the boil.
Try not to break the spaghetti while stirring, unless you have company over and wish to eat your pasta without slurping.
Timing is essential. Have everything out on the counter before starting the stove.
Shake the drainer to get rid of all the steam and water. The only moisture should be the sauce.
I use barilla spaghetti. Not angel hair because it's too soft. Thin spaghetti is my personal favorite because it's easy to eat, and quick to make. Plus, thick spaghetti feels strange in my mouth. No offense, almighty FSM. Also, I'm vegetarian, so I use meat free sauce from whole foods. I'm such a hippie

Any other recipes?