Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Reserve ½ cup of pasta water before draining.

Heat the olive oil in a skillet over medium heat. Add the minced garlic and chili flakes, sauté for about 30-45 seconds until fragrant.

Stir in the pitted and halved olives. Cook for an additional 3-4 minutes until warmed and fragrant.

In a small bowl, mix together the reserved lemon zest and chopped parsley. Toss the drained pasta with the olive mixture and the lemon-parsley blend, adding reserved pasta water as needed.

Drizzle with extra olive oil and garnish with additional chili flakes or Parmesan cheese, if desired. Serve and enjoy!