Richard: +1 on heat once, let stand, reheat to eat.
You save significant fuel while only taking a few more minutes (maybe 16-18 total instead of 12 minutes of boiling at sea level). You also avoid making a mess when the starchy water forths and boils over out of the pot.
A variant is: heat once, let stand, (check doneness), drain, add sauce, reheat to eat. It is MUCH easier and safer to drain 70C pasta than 100C pasta. You typically don't want to reheat with sauce all the way to boiling because then you have to let it cool again to eat it.
"Cooking" pasta is in large part just rehydrating it. Presoaking or setting it aside in a cozy lets you cut the cooking time a lot.
Unsure? Try it at home to get dialed in with the boil, let sit, reheat approach. Then add 20% more time at 10,000 feet.