Removing starch via too much water or rinsing decreases how well sauce can stick to it.

Overcooking adds too much moisture so sauce doesn't stick as much and removes any kind of structure the pasta had, which makes the texture really bad. It shouldn't crunch or snap, but it shouldn't droop straight down when you pick up a noodle.

Adding oil to the water prevents sauce from sticking to the pasta.

Breaking it in half makes it harder to eat.