Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.
This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.
Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes
Great pasta. Chilli. The best Olive Oil. Garlic. Tomato. Herbs. Salt. Freshly ground black pepper. Nothing more required.
You might like to read How to Cook Pasta, and browse the Italian collection of recipes.