It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
I don’t have to fight him. Most of the people in the comments are already doing it.
I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.
No, you’ll fuck up how the sauce adheres to the pasta.
It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
I was making the joke, but if you want to be picky — fight this guy, not me
I don’t have to fight him. Most of the people in the comments are already doing it.
I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.