like rice, pasta might be cooked by gradually adding liquid to achieve a finished dish of a different density. i start out by lightly browning very thinly sliced cipollini in olive oil (or grape seed oil). adding the pasta to coat, then gradually ladling a cooking liquid (i often use day old pu-erh, or oolong) always maintaining some broth to prevent burning the pasta. this will gradually cook the pasta, reducing the flavor of the cooking liquid into the noodle. it does however require a sturdy pasta, as the persistent stirring would break more tender versions.
i like to use a slow roasted garlic or a sun-dried tomato pasta sauce for my vegetarian guest, for those 'carniverosi' i like to blacken thinly slivered skirt steak in a dry iron pan to add to those sauces.