Garlic and olive oil is a sauce in Italy called Agli e Olio. The addition of red pepper flakes makes it the Pepperonchini sauce I suggested. Remember when making that sauce get the olive oil hot, take the pan off heat, add a pinch of salt, while oil is still hot add garlic, if the garlic barely sizzles it is at the right temp, add to pasta. Try to have pasta done at same time of sauce.
DO NOT BURN THE GARLIC AND THINK YOU CAN SERVE IT, BURNT GARLIC IS THE SINGLE WORST TASTING THING ON EARTH!