A great stand alone pasta al dente recipe

I like to make most of my pasta this way, well long noodle like pasta anyway. It's so simple and easy, I can eat it by itself. Also extramly fast to make. It does call for quality olive oil, as most past recipes do. Using canola oil, or any other oil doesn't cut it. Although I haven't tried I imagine avocardo oil could work quite nicly as well, its a stonger richer flavour.

• 1 packet of dried durham wheat pasta
• A couple of table spoons olive oil, to taste, I like about 4
• Lots of salt
• Loats of pepper
• A few cloves garlic diced

Cook pasta al dente, drain. I like to wash with a few cups of cold water. Then pour in the few table spoons of oive oil, salt & pepper, and galic over the pasta, then toss. I do find the more salt, pepper, and garlic the better.