Pasta with Olive Oil, Garlic and Herbs

     Have you ever suffered from jealousy in an Italian restaurant while your friends happily dunked fresh, warm bread into garlicky olive oil and snarfed it down—as you realized your food wouldn't arrive until they got done? @#$%^ allergies to wheat and yeast!  This classic Italian dish is the best revenge I know of: make it for yourself and don't share it with anyone who doesn't have food allergies. This dish has no hidden allergens: if you're not allergic to rice, garlic or olives, it should be fine. Note that you can change the character of the dish substantially by varying what herbs you include and their proportions.

Olive oil with garlic and herbs on Tinkyáda white rice spaghetti

     1 lb. spaghetti, fettuccini or other pasta (See Pasta in the Glossary)
     1/2 c. olive oil (See Oil in the Glossary)
     6 garlic cloves, minced
     1/2 c. gently packed fresh Italian parsley leaves (stripped off their 

          stems and washed) (See Produce in the Glossary)

     1/4 c. gently packed fresh basil leaves (stripped off their stems and 

          washed)
     1 Tb. gently packed fresh thyme leaves (stripped off their stems and 

          washed)
     1 Tb. gently packed fresh rosemary leaves (stripped off their stems and 

          washed)
     1 tsp. black pepper (See Spices in the Glossary)
     (optional) 1/2 tsp. red pepper flakes (See Spices in the Glossary)

     Bring a large potful of well salted water to a boil and cook the pasta just until al dente. Drain. Meanwhile, chop the herbs fairly small. Gently heat the olive oil in a small pot and add the chopped herbs and garlic. Saute gently just until the herbs are wilted and the garlic is soft and translucent. Stir in the pepper flakes and black pepper.
     Toss the pasta with the olive oil mixture.