1. Heat the olive oil, garlic, and red pepper flakes in a large sauté pan over medium-low heat. As soon as the garlic begins to sizzle and smell fragrant, turn off the heat and let the oil infuse.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions and reserve 1 cup of the cooking water before draining.
3. Turn the heat under the sauté pan to low and toss in the drained pasta. Cook for 1 to 2 minutes, adding the reserved cooking water 1 tablespoon at a time until the sauce has a nice consistency.
4. Turn off the heat, add the herbs and ½ cup Parmesan, and toss to combine. Season to taste with salt and pepper and serve with extra Parmesan on the side.