The easiest fix is to give the pasta room. Use a big pot of well-salted water, bring it back to a steady boil after adding the pasta, and stir during the first minute or two so the strands separate before they set.
After draining, do not let the pasta sit in a clump. Toss it with sauce right away, or at least with a little olive oil or butter if you are waiting on the rest of dinner. That keeps the surface from drying into one glued-together block.
If you are storing cooked pasta, cool it quickly and toss it again before reheating. The problem is usually not the pasta itself. It is letting starch, heat, and time sit together too long.
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