Most pasta is porous. So, when oil gets its greasy mitts in there, it clogs the pores of the pasta forming a slick layer preventing anything else from sticking to it, like, um, the sauce.

Ina Garten's summer garden pasta requires only a few basic ingredients and simple steps.

Simply add a tablespoon of olive oil to room-temperature pasta and mix that in well. This extra coating will prevent the released starch from coagulating and sticking together.

Heat 2 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add two 4.2-oz. cans octopus, drained, patted dry , and cook, tossing occasionally, until golden brown and crisp, 2–3 minutes.