A delightful pasta dish infused with the flavors of garlic, fresh herbs, and a touch of heat.
Cook the rotini pasta in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the cooked pasta to the skillet and toss to coat with the garlic oil.
Add a splash of reserved pasta water if the mixture seems dry.
Stir in the fresh parsley, grated parmesan cheese, salt, and red pepper flakes.
Mix thoroughly to ensure the flavors are evenly distributed.
Serve the pasta warm, garnished with additional parsley and parmesan if desired.
Serve immediately for the best taste and texture.
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