I am an avid home cook but definitely no pro, so please forgive me if there is an obvious answer to my question. I recently made one pan pasta (http://food52.com/recipes/30147-martha-stewart-s-one-pan-pasta) and really enjoyed the simplicity and freshness, however, the pasta's starch water, which is the base for the "sauce", is very thick and glue-ey. Would one of you kind folks recommend a few options for thinning agents for a starchy liquid? The options would not necessarily have to be transparent in taste - they could be a nice addition to a fresh pasta sauce. Thanks in advance and I look forward to hearing your thoughts.