I really don't understand the point of making a delicious pasta sauce without bread to sop it all up. It doesn't make sense to me, and while I know that it isn't the most health-conscious addition to a pasta meal, garlic bread just WORKS. I like mine with lots of salted butter and herbs - it's easy to make yourself!
I like baguette, but any loaf of bread you like will be just fine. Bread, garlic, salt, butter, and herbs - you can't mess that up if you tried!
First, split the bread in half lengthwise using a serrated knife - be careful!
Then, chop up one sprig of whatever herb you'd like! Dried rosemary (1 teaspoon) works great here too!
½ stick butter for 1 regular or 2 demi baguettes is plenty - let it soften, then add in one sprig chopped rosemary (or whatever herb you have on hand), ½ tsp salt, 1 tsp garlic paste or 1 minced garlic clove, and mash it all together with a fork.
Then, schmear both sides of the bread evenly with the butter....
I suppose you could serve this with a salad, but I'd much rather have it with penne with vodka sauce, comin' atcha next. Carbs like each other and should be married on plates and in your tummy. It's how I feel.