Yes, garlic is commonly used in Italian cuisine, including pasta dishes. Garlic is often sautéed in olive oil as a flavor base for many pasta sauces, such as aglio e olio (garlic and oil), arrabbiata (spicy tomato sauce), and marinara sauce. The garlic infuses the oil with its aromatic flavor, enhancing the overall taste of the dish. However, it's important to note that the amount of garlic used can vary depending on personal preference and the specific recipe being followed. Some dishes may call for a subtle hint of garlic, while others may feature a more pronounced garlic flavor.