"Dave Smith" > wrote in message
...
> 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.


This sounds a lot like what I do with pasta on a regular basis. I always put
a little olive oil in the water, if you think it does not make a difference,
be more observant of how the pasta behaves in the collander. The oil
definitely coats it enough that it does not stick and has a nice shine.