This was the first authentic Pasta dish I'd ever eaten. It was cooked for me by a lovely Italian (Roman) beauty, at my flat in London's Fulham around 1966. It was the first time I'd eaten Spaghetti that wasn't SMOTHERED in overbearing tomato sauce. I had only visited Italy once, and, bizarrely had almost exclusively eaten VEAL; but that was in the North.
I seem to remember that the lovely Natacha added a small amount of Chicken Stock Cube to the slowly simmering Garlic/Oil, as well as some chopped Parsley and a tiny pinch of hot dried chilli flakes. She also DID serve it with grated Parmesan. It is said that every Italian cook will omit one important ingredient when they give you their 'secret recipe'. So who knows!
I was reliably informed that after a night out drinking with friends, they would always return to someone's house and prepare this dish before heading for their own homes, and bed.
Try it (if you haven't already). When made correctly it's hauntingly delicious, simple, and cheap. You need to like Garlic, and you will also need plenty of red wine! Here is Tucci showing you how it's done.