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Cook pasta according to package directions until al dente. Before you drain the pasta, reserve ½ a cup of pasta water. Toss pasta in olive oil and season with salt and pepper.
In a large sauté pan, heat olive oil over medium-low heat.
Add garlic and red pepper flakes and cook for about 2 minutes, stirring frequently. You are just looking for the garlic to get fragrant and a very pale golden brown color. Do not let the garlic burn or get golden brown even.
Add chopped parsley and capers to the pan along with half of the pasta water. Cook for 1 minute.
Add pasta to the pan and toss to coat evenly.
Cook for about a minute or until it’s heated through. Add remaining pasta water as needed to coat the noodles. You want a silky smooth sauce on the noodles.
Season to taste with salt and pepper. Garnish with grated Parmesan and enjoy!