Aglio e Olio
Boil 1 pound long pasta (spaghetti is the usual pick) in salted water per the instructions on the box until tender but still with a little bite -- aka al dente for all of my foodie friends out there; do not rinse. Reserve some of the pasta cooking water.
Meanwhile, heat ⅓ cup of the best olive oil you have in a large skillet over medium-low to medium heat with 6 cloves garlic, thinly sliced Goodfellas-style (or minced if that's easier for you), until the garlic just starts to turn golden, 2 to 3 minutes.
Add ½ teaspoon (or more!) crushed red pepper flakes and cook for 30 seconds more (and remove from heat if the pasta isn't ready).
Carefully add the cooked noodles along with ½ cup of the reserved pasta water to the oil; stir until the sauce has thickened and the pasta is coated; you can add more pasta water if the noodles seem extra dry. Season to taste with salt and black pepper. You can sprinkle with some freshly chopped parsley if you have any. Many recipes also include cheese, but some argue it isn't traditional -- I'll let you decide.