This is a classic recipe my parents made that I like to believe I
have improved on. Amounts are by serving; a serving for one person
goes over about 4oz of dry pasta. Maybe 6 depending on how much
you like olives. 

SPICES
basil
oregano
rosemary (the rosemary is key!)
ground smoked chipotle pepper (red pepper can be substituted for this
  and is presumably more traditional, but this stuff is amazing; 
  Mikka introduced me to it, you can get it at Penzey's in Arlington)

OLIVE OIL
I use extra virgin, preferably first cold press, because I am picky
  and think the extra flavor is good for the sauce; however, my father 
  uses virgin, I think, and his sauce still tastes good, though it's not
  as thick. I recommend the thickest, darkest stuff you can buy, but 
  different people have different opinions here.

THINGS THAT GO IN OIL
Garlic. Garlic is key. You should have lots of garlic, maybe 30-40 
  slices of a centimeter by a half-centimeter by a very small thickness
  for every person eating. Maybe more! You can never have too much garlic.
  Don't use a garlic press; having hand-cut long, thin, flat pieces adds to
  the texture. 
Olives. I sometimes use pre-sliced canned olives because I am lazy and they are
  still tasty. Kalamata are better, especially kalamata you just pitted
  right now. About 2oz/olives per person, but you can always add more 
  olives.
Capers. Mmm, capers. To taste; I eat capers by the bowlful. 
Anchovy. I don't do this, because I am vegetarian, but I think it is the
  traditional thing to do, and the capers sub in for them. I didn't grow
  up with all that much traditional anything, though, so who knows.
  If you try this, let me know how it goes.

STEPS:

 * Take a large saucepan. Put in your spices (maybe four fresh basil 
   leaves per person, twenty sticks of rosemary per person, some oregano
   (about as much as the basil), and pepper to taste (I use a lot). Heat 
   without any oil for about a minute. I am told this activates the flavors
   in the spices. I now do this with all of my sauces. And, really, anything
   with spices.
 * Add oil, maybe 2oz per person  being served? Turn the heat on the stove
   up to maybe 3/10.
 * Let the oil sit for a bit, and then add the garlic.
 * Wait for the garlic to brown, but not turn dark brown.
 * Add the olives and capers.
 * Stop the heat before the garlic turns black. Darkish brown is perfect.
   This takes a couple of practice tries.
 * Put over pasta immediately and serve. I'm not kidding about the immedaitely.