Garlic and Herb Sauce
3 or 4 TB olive oil
1 TB Italian seasoning (or, a combination of dried basil, dried oregano, dried marjoram, and dried thyme)
1 head of garlic, peeled and chopped
1 bunch of parsley, chopped finely
1/4 cup of pasta cooking water
Few pinches of red chile flakes
Heat the oil over medium low heat, and add the garlic and herbs. When the garlic is soft, add the fresh parsley, pasta water, and the (optional) red chile flakes. Turn off the heat, and wait for the pasta to finish cooking. Toss through with about 1 lb of cooked pasta of your choice.
This works really well with any kind of additions, like leftover veg (kale, broccoli rabe, etc), capers, olives, or beans. It's also a pretty basic starting point for if expanding into tomato sauces, etc., because once you master garlic and herbs, the sky is the limit!