Sorry but...oil is not needed at all when cooking pasta, the trick is to cook it in an abundant amount of water. at least 1 gal. of water per 1/2 pound of pasta. That is where people run into trouble. Also, old chef's trick...cook slightly under Al Dente'. the only time I rince paste is if I'm going to be using it for a cold Pasta Salad (this stops the cooking process, so as not to become soggy/gummy). boiled pasta for hot dishes should be strained well, and used immedietly, your sauce will adhere much better without rinceing. Also, did you know that adding a tbs. of Kosher salt to the water, just at boiling point, is actually a chemical reaction that will raise the temp of the water, and keep it hot as the pasta is added.