One thing that may help is this: immediately after draining your pasta, ladel a cup or so of the tomato sauce onto the pasta and return it to the stove. Cook on a med-high temp for a short while. This will incorportate the taste of your sauce into your pasta. Hopefully it will help it "stick" to the pasta as well.

I'll give it a try. Thanks for the tip! For the record, I recommended the San Marzano tomatoes because they are usually picked riper and are famous for their low-water and low acid content. But of course, there are exceptions.

Do you have something against adding sugar? I don't think it makes it more sticky but a spoonful makes it reallly good

Why  would anyone add sugar to tomato sauce?  If you sprinkle just-drained pasta with real grated parmesan or romano cheese after returning it to the stove (low flame),  add a cup of sauce and incorporate while stirring constantly.

I would have to agree, it would be sufficient that you leave your pasta out for a bit before adding your sauce over it.

Normally, I prefer to make it really thick by adding ketchup and a bit of corn flour in my base and boiling it.

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also thanks)))

I think all tomato sauces should start with sauteeing garlic and red pepper flakes in the oil as base. I can't see this recipe being as flavorful without that technique.