> I could never figure out why. [...] long pasta like that should be with an oil/cream based sauce. You're doing the same thing you are complaining about: Post

> I could never figure out why. [...] long pasta like that should be with an oil/cream based sauce. You're doing the same thing you are complaining about: Postulating something as an axiom but not even trying to explain why you think it may be the case. Anyway, as another commenter said, the commonly stated reason for oil in the cooking water is to stop the pasta sticking together. The commonly stated reason against oil in the cooking water is that it coats the pasta and makes it harder for the sauce to stick to it.