Never had it do anything. What does work is paying attention and having enough patience to not cook at full blast.

I do that when cooking beans too. A little oil stops them from boiling over so easily.

Even though you're right, don't ever tell me how to use oil. I will continue to waste olive oil and money.

Abundantly agree! It's a waste to fry olive oil, you're just destroying the flavor. Canola is my goto for actually cooking, olive is best reserved as a dressing or occasionally a core ingredient in cold dishes like hummus.

Okay but water and oil don't mix, none of the oil ever makes it to the bottom where the pasta would be sticking. Even if you push it down with a spoon it will immediately rise to the surface. The way you prevent sticking is be stirring, you need to disrupt it during the boiling process so the starches don't form a bond with the metal.

I promise you, olive oil in in water doesn't help.