Heat olive oil in a pan, add minced garlic and red pepper flakes, and sauté until fragrant. Toss with cooked spaghetti, season with salt and pepper, and finish with chopped parsley and a squeeze of lemon juice.
Cook spaghetti according to package instructions. In a separate pan, heat olive oil, add minced garlic, then add crushed tomatoes, salt, pepper, and a pinch of sugar. Simmer for a few minutes, then toss with cooked pasta and fresh basil.
Cook spaghetti until al dente. Reserve some pasta water. In a pan, melt butter, add freshly cracked black pepper, and cook for a minute. Add the cooked pasta and some pasta water.
Cook spaghetti until al dente. In a pan, heat olive oil, add minced garlic and red pepper flakes, and cook until garlic is golden. Toss with cooked pasta, season with salt.
Cook spaghetti until al dente. In a pan, heat olive oil, add chopped anchovies, minced garlic, chopped olives, capers, and crushed red pepper flakes. Cook until fragrant, then add canned diced tomatoes and simmer for a few minutes.