Bob (this one) wrote:
> Michael Horowitz wrote:
> > Recipes for making pasta vary - some say use oil, others don't
> > mention it. Why or why not is oil used? - Mike
>
> [snip]
> Putting butter or oil on the cooked pasta absolutely won't keep sauce
> from sticking. But it will keep the pasta from sticking together. And
> it adds a nice flavor note to the dish. Both in my restaurants where
> we literally served tons of pasta over the years, and at home, I've
> cooked it, drained it and tossed with oil for holding. [snip]
> Conclusions:
> 1) there's no good reason to put oil in the cooking water.
> 2) there's a good reason to toss the pasta (any kind) with a little
oil
> or butter after draining.
>
This doesn't seem to me to be a case where restaurant practice leads to
what's best at home. Most of the time at home we are not going to
"hold" pasta for any time at all. It goes immediately from being
drained to being sauced. So there shouldn't be a need to add oil to
prevent sticking. If, at home, so much time elapses between your
draining the pasta and serving it, then you need to pay attention to
your timing, not your use of oil.

For flavor, yes, occasionally. I sometimes get the urge for a little
bit of 'plain' spaghetti. While it's boiling I gently cook some minced
garlic and red chili flakes in my best olive oil. As soon as the
spaghetti is al dente I drain it, and pour on the garlic and the oil I
just cooked it in. Add chopped parsley, and a really big handful of
parmesano. Nothing more needed. -aem