Q&A for How to Cook Pasta Al Dente

I don't think there is exactly an opposite. If you think of al dente as "just right," then you could contrast it with "poco cotta" (undercooked) and "stracotto" (overcooked).

After you drain the pasta, drizzle a bit of olive oil into the pasta and stir it up a little.

If you're making your own pasta, adding a bit of olive oil to the dough before the pasta is made will help. If you're cooking store-bought pasta, adding a 1/2 teaspoon of olive oil to the cooking water and then stirring the pasta during cooking will go a long way to making pasta non-stick.

Al fresco refers to dining outdoors, in the open air. While al dente refers to cooking pasta "to the tooth", just to the point of it being perfect to bite, chew gently and enjoy when eating.