search on “Spaghetti Aglio e Olio”. There are many variations. Basically, pasta, pasta water, olive oil and parmesan to make a creamy sauce. Can add garlic, peppers, anchovies.
Regarding parmesan: spend a little more and get a premium brand that does NOT have cellulose filler to make it pour easier. The taste is worth it.
Or buy a big ass chunk of it and shave/grate it yourself. it lasts longer and tastes better. Plus, you get a rind perfect for tomato soup or making stellar sauces.
You say that…
I tend to have two types on hand- the cheap stuff, not even necessarily virgin olive oil for frying and cooking (most of the aromatics are volatile and leave during cooking), and a bottle of decent, if not necessarily the very best kind I can lay my hands on for uses that benefit from the EVOO flavors. Right now, I have a bottle of this stuff in my pantry, and it’s great stuff.