Dave Smith > wrote in
:

> jmcquown wrote:
>
>> Corey Richardson `R> wrote:
>> > Italians often say that it is unhelpful to add oil whilst cooking
>> > pasta - sorry, but sometimes very wrong!
>> >
>> > Then a *large* splash or so of EVO when cooking, results in a pasta
>> > that's coated with it when drained.
>> >
>> And coated with oil equates to a good thing in your book?
>>
>> > I've tried both ways in a pan like this and adding oil is very
>> > beneficial.
>>
>> How is it beneficial? You like slippery pasta the sauce won't cling
>> to?
>
>> I sometimes cook pasta, toss it with a little olive oil and some
>> herbs and sprinkle grated cheese on top. That's good.
>>
>
> I add a tad of oil just to stop the starchy water from boiling over.
> However...... one of my favourite ways to eat pasta is to fry up lots
> of rough chopped garlic and a pinch of dried chile flakes in olive
> oil, toss the pasta in it and top with freshly grated cheese. It is
> even better with chopped asparagus fried up with the garlic.
>
>
>

I like to stir in a few spoonfulls of ricotta, when I have it in the
house. I also like to grind up some fennel seeds and add them to the
garlic-oil-chile in the pan.

Saerah (sometimes simple food is the best!)