Boil pasta until cooked until al dente. You will be sautéing the pasta together with the olive oil and garlic, so al dente is best here. In a shallow pan, heat olive oil and cook garlic until slightly translucent. If using onions (which I recommend!), slice and sauté them with garlic until browned and translucent. Add in peperoncinis or dried red chili flakes, oregano, basil, and cook until infused.