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

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chili flakes. Sauté for 30–45 seconds until garlic is fragrant and lightly golden.

Stir in ¾ cup of Kalamata olives. Cook for an additional 3–4 minutes until olives are warmed through.

Add the cooked and drained pasta to the skillet. Toss gently and mix in reserved pasta water until well-coated.

Add lemon zest, chopped parsley, and grated Parmesan cheese to the skillet. Toss everything together until well combined, then serve warm.