Try to slightly undercook your pasta. Check the pasta package for the recommended cooking time, then drain your pasta about a minute or two before that time.
The saltier, the better. As a rule of thumb, use about one tablespoon of salt per quart of water. Also, avoid putting oil in your pasta water.
Don't add uncooked pasta to the cooking water, until it's at a full, rolling boil. Otherwise, the pasta could end up with a mushy texture
Once you've added the pasta to boiling, salty water, stir it right away with a large wooden spoon so the pasta doesn't stick together.
Doing so removes the starch from the cooking water, which means the sauce won't have anything to stick to
Doing so removes the starch from the cooking water, which means the sauce won't have anything to stick to
What you want to avoid, however, is letting the pasta dry out completely. If your pasta get's too cold, it will begin to stick together
making it one glob of starch that's hard to work with. One way to avoid this is to stir a knob of butter through the pasta after draining, to help keep the noodles separated.