The boiling temperature doesn’t matter when boiling pasta. Idk what the exact question here would be but here’s why we salt pasta water (in a chef btw) :

Yes, oil helps pasta from sticking, you don’t add it to the pasta water though, you add it afterwards and toss the pasta around. Stir your pasta well when adding to boiling water and some olive oil right after draining and you’re good.

The reason why pasta water is salted and if done well, very heavily, is that unlike any other product you buy, there is no salt in pasta. This is currently in large part for the historical reason the unsalted pasta dries quicker and better. It was therefor much easier to salt the pasta water when cooking pasta then before you dried it. Also the reason why the water needs to be sea water salty, because most if it will be discarded after cooking.

These days I’m sure we could make dried pasta with salt in it but we still just don’t do that cuz of convenience and tradition. The potential difference in temperature salted vs unsalted water has is truly neglectable in a cooking scenario, you can easily cook your pasta in water of 90c instead of 100, it would just take a minute of two longer