| Garlic and oil pasta is probably the simplest pasta for Italians. It's the "solution" in late evening, after going out, between friends. "Let's make an aglio e olio?" 
Of course, around the world it's made with different ingredients, depending on where you are. But to have a good one (it's one of my favourites) you just have to have good pasta (italian one would be better, but not fresh!), good extra virign olive oil and garlic. Put the water to boil and in a small pan, separately, put the extra virgin olive oil and the minced garlic. Warm it without colouring the garlic. Most of the times, people add peperoncino (=small red dried pepper) and it becomes aglio, olio e peperoncino. When the pasta is ready, mix it with the mix, add some extra salt (I don't know why, but garlic makes it feel unsalted) and buon appetito!
Pasta caccio e pepe
| There's another simple pasta from Rome, called "caccio e pepe" that means cheese and pepper. You just have to add pecorino grated cheese and pepper, mix it quicky and...eat!
It's typical from Roma region, and they usually do it with a kind of "huge" spaghetti, like
these
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