Boil spaghetti in salted water until al dente, reserving 0.33 cup pasta water.
Heat extra virgin olive oil in a skillet over low flame.
Add garlic paste and red chili flakes; sauté for 2 minutes until garlic turns light golden without burning.
Add cooked spaghetti and reserved pasta water to skillet.
Toss continuously over medium heat for 2 minutes and serve topped with parmesan.