Pasta and sauce should not be two distinct components. Sauce scooped onto pasta on the plate is wrong, sauce and pasta plainly mixed together is also wrong. There is a correct general technique to saucing pasta correctly, s.t. (such that) the sauce clings to the noodles cohesively. Note there are a few exceptions, e.g. don't do this with carbonara.

Tldr

Cook your pasta al-dente

• I like to cook for 2.5 minutes less than package directions, then I can let it sit for a minute in the pot instead of having to immediately pull it out
  While the pasta is cooking, start your sauce
• If making aglio e olio, that means infusing garlic and red pepper flakes in a generous amount of olive oil over low heat
• If making fresh tomato sauce, that means sautéing garlic then adding in your chopped tomatoes over high heat
• If using jarred sauce (nothing wrong with that), that means sautéing garlic then adding the sauce and bringing to a boil
• You get the idea, sauce should be hot
  Transfer the pasta to the pan of sauce
  Add a scoop of pasta water and a drizzle of olive oil
  Mix vigorously over medium high heat
• The starchy water (pasta water), oil and sauce will emulsify together, resulting in a sauce that actually combines with the pasta
• If the sauce is oily, add pasta water
• If the sauce is too thin, add a little bit of oil or just wait for more water to be evaporated off
• When a line is drawn through the sauce in the bottom of the pan, and it stays for a second, the sauce is done
  Finish with fresh components
• Cheese, toasted breadcrumbs, herbs, etc. Depends on what you're making