Never put oil in the water. Oil keeps the pasta from absorbing the sauce. Also add a little of the pasta water 3 Tbs. to the sauce. This helps sauce to adhere to pasta. The best remedy for pasta sticking. Use an aluminum stock pot. (tall pan). I don't know why but this works. I have using this stock pot for pasta for 40 years. I've tried stainless, non-stick, etc. they all stick. Except for the Aluminum.1 lb. of pasta, 4 qts. of water. 1Tbs. saltTurn burner to high,keep it therebring to boil then boil for 3 minutes, add 1 TBS salt, add pasta. Stir slowly 2 minutes, until the water boils. Cook tender enough for a fork to cut through but still a little firm
Cooking in aluminum is not good! It leaches into the foods, you absorb it and it causes brain damage similar to parkinsons. I don't own any aluminum and I never will.
Aluminum is perfectly safe to cook in. And unless you cook in cast iron or copper pans, all pans are aluminum. Stainless steel does not conduct heat, and so aluminum is always added. Researchers have been trying for years to prove a link between aluminum and ailments, but to this day have found none. Not to mention that the anti-persperant we all use (hopefully) is made of aluminum. Tin foil we wrap our food in? aluminum. The can of peas on the shelf? Aluminum. The fact of the matter is this....There is more aluminum in the air we breathe than will ever leech into your food from a spaghetti pot. Aluminum is a GOOD feature of a pan. The more aluminum in a pan, the better and more evenly it heats.
