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I've got one dish with a thousand variations. I call it "Pasta and Any Damned Thing." Usually _doesn't_ involve tomato sauce; usually _does_ involve olive oil and shredded romano or parmesan.
One of the easiest, and most unusual variations involves farfalline (very small butterfly-shape pasta, cooks up as a dense mass), olive oil, shredded romano, and mint, salt and black pepper -- heavy on the mint and pepper. Tastes _great_, excellent side dish for red meat.
My latest favorite: pasta tossed with diced tomatoes, sliced white onions, diced avocado, diced jalapeno, olive oil, shredded romano, salt, served up with a medium-sized glob of sour cream on the side. I've always been looking for some kind of dish that fuses Italian and Mexican (or Cal Mex, anyway) flavors, and this does the job.
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