Aglio e Olio:

1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package instructions.
2. In a separate large saute pan set over medium-low heat add olive oil and garlic. Season with salt, stirring frequently, until softened and fragrant, about 1-2 minutes. Turn off the heat then add the red pepper flakes. 
3. Once the pasta is done, reserve ½ cup of pasta water then drain. Add the pasta to your saute pan and begin tossing aggressively. Add a splash of pasta water at a time until a nice glossy sauce coats the noodles. Season to taste with salt again then stir in the chopped parsley. 
4. Twirl a generous portion onto a plate then optionally top with grated Parmigiano Reggiano. Serve and enjoy!