The Real Solution: Salt Your Pasta Water :

The secret to perfect pasta is not a splash of olive oil—it’s salt. A generous pinch of salt in your pasta water serves several purposes. First, it enhances the flavor of the pasta itself, so every bite is seasoned and tasty. Second, salt helps maintain the pasta’s texture, as it slightly increases the boiling point of water, allowing for more controlled cooking. While olive oil may end up being wasted on your pasta water, salt works with the noodles, not against them, ensuring they cook to the ideal level of tenderness. And let’s not forget—it’s the flavor foundation for any sauce you choose to toss with it.

Olive Oil is for Finishing, Not Boiling :

If you’re looking to use olive oil in your pasta dish, the time to do so is after the noodles are cooked. A drizzle of high-quality olive oil after draining your pasta can add flavor, silkiness, and richness, enhancing the dish. A little olive oil tossed with freshly cooked pasta can also prevent sticking, but it’s important to do this after the noodles are done, not before they’ve even touched the pot. This ensures your pasta maintains its texture, and you get the full benefits of olive oil’s aromatic flavors without the downside of a greasy, slippery mess.

So, Why Does It Keep Happening?

Despite the obvious flaws in the olive oil trick, it’s one of those cooking myths that just won’t die. It’s likely because it’s so simple to toss a bit of oil into the pot, and many people want to ensure that their pasta never sticks together—no one likes to scrape clumped noodles off the bottom of the pot, after all. But with the right techniques—like using plenty of water, stirring occasionally, and using the proper salt-to-water ratio—you don’t need the extra oil. Trust us: a little attention to detail and your pasta will behave perfectly.