Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti, stirring occasionally to prevent sticking, and cook according to package instructions—usually around 8-10 minutes—for al dente pasta. Once ready, reserve a cup of pasta water, then drain the spaghetti in a colander, ensuring it’s slightly firm to hold up against the sauce.

In a large skillet, heat 1/2 cup of extra virgin olive oil over medium-low heat. Once the oil is shimmering, add 4-6 minced garlic cloves, stirring gently. Cook for about 3-4 minutes until the garlic is golden and fragrant, being careful not to burn it.

Sprinkle in 1/2 teaspoon of red pepper flakes to the skillet with the garlic, and sauté for an additional minute.

Carefully add the drained spaghetti to the skillet, tossing it quickly with the garlic-oil mixture. Use tongs or a spatula to combine everything well.

Just before serving, toss in freshly chopped parsley for vibrant color and freshness. If desired, sprinkle grated Parmesan cheese over each portion.