My hubby adds oil to pasta water, swearing by his grandfather’s advice. But it might prevent sauce from sticking. I’m not so sure. Thoughts?

1. Sauce adhesion: The most compelling argument against oil is that it coats the pasta with a slick layer that repels rather than attracts sauce. This could lead to a less cohesive dish where the sauce and pasta do not meld as well, reducing the overall flavor.
2. Waste of oil: Since oil is lighter than water, most of it simply floats on the surface. This not only renders it largely ineffective in terms of coating the pasta but also leads to unnecessary use of oil.
3. Proper cooking alternatives: By using a larger pot with plenty of water and stirring regularly, you can achieve non-sticky pasta without the need for oil. This method allows the natural starches in the pasta to aid in sauce adherence.
Finding Common Ground
While the debate might seem polarizing, there are aspects both camps can agree on. Proper salting of the water is essential for flavor. Whether oil is included or not, using enough water and stirring occasionally are best practices to prevent sticking. It’s also universally acknowledged that once the pasta is drained, adding the sauce promptly while the pasta is hot will help with even coating and absorption, enhancing the dish’s flavor.
The bottom line seems to be that while adding oil to pasta water is not an egregious culinary sin, it may not be the most effective tactic for achieving pasta that holds onto sauce well. If tradition calls for a teaspoon or two, it may not harm the dish significantly. But for the sake of optimal sauce adhesion, it might be best to skip the oil and focus on other cooking methods to keep the pasta from sticking. In the end, the choice may simply boil down to personal preference, nostalgic practices, or the demands of the specific pasta recipe at hand.