Boil water in a large pot, adding a generous amount of salt. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a pan, heat olive oil over medium heat. Add sliced garlic and chopped chili pepper, cooking until the garlic is golden and fragrant, being careful not to burn it.

Add drained pasta into the pan, tossing it with the garlic oil. If necessary, add reserved pasta water to reach desired consistency. Stir in chopped parsley before serving.

Serve the pasta hot, garnished with fresh parsley and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.