This recipe and variations of it are basically a food group in our house. It's just so versatile and easy (and healthy too) -- you can basically use whatever vegetables you like or have on hand. The saltiness combined with the savouriness of the parmesan cheese just make it so addictive. Half the time I make this, I add the diced tomatoes, and the other half I leave them out -- the original version of this recipe just uses the olive oil and garlic, but the tomatoes are also really nice (depends if you want a pure oil-based sauce or more a very thin marinara sauce - both are great). I use lots of garlic, as it's hard to have too much, but you can adjust to your taste. Also, adjust the oil to your preferred level - I love olive oil, but I can understand people on a diet may want to watch it. You can really use any noodles you like. I started off with spaghetti, but have since used linguine, fettucini, or even short pasta like rigatoni - all of which work very well!