3 tbsp. olive oil
2 cloves garlic or to taste, chopped fine
3/4 lb. pasta
Black whole olives, mushrooms or sliced zucchini (optional)
Romano cheese

Heat oil and garlic together in small saucepan until just before garlic turns brown. Turn off heat. Boil pasta until done. Mushrooms or zucchini may be added to water and cooked to desired tenderness. Drain water from pasta (and vegetables), place in large bowl. Pour oil and garlic over pasta and toss to coat pasta. Sprinkle and toss generously with sharp Romano cheese.