Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente.

Mince the olives by hand or in a food processor.

If using a food processor, pulse until finely chopped.

In a skillet on low heat, cook the garlic in olive oil until golden.

Add the parsley, red pepper flakes, and chopped olives.

Cook, stirring, until the parsley is wilted and the olives are heated.

Remove from the heat.

Reserve a cup of pasta water, then drain the pasta.

Place the pasta in a serving bowl.

Add the olive mixture, using some pasta water to get the remaining bits.

Toss, adding more pasta water if needed.

Serve topped with grated cheese if desired.