Don't be Afraid of Seasoning

A lot of new chefs are scared to overseason. As long as you have a decent recipe, you can trust it and be well within your spice and flavor tolerances. This is true, especially, of salting pasta water. Remember that the pasta is only cooking in the water, and you’re not consuming the water. But, the water will carry a lot of the salt that never ends up in the pasta; thus, you need to season to the amount of water, not just the pasta.