Fill a large pot with water and bring it to a boil. Add a generous pinch of sea salt. Once boiling, add the 4 ounces of angel hair pasta and cook according to package instructions, typically around 3-4 minutes. Be sure to stir occasionally to prevent sticking.
While the pasta is cooking, heat the 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Stir in the chopped dried chili or chili flakes, followed by the 1/2 teaspoon of dried oregano. Let these flavors meld together for another minute.
Once the pasta is cooked, reserve 1/4 cup of pasta water, then drain the rest. Add the drained pasta to the skillet with the garlic and spice mixture. Toss gently to combine, adding reserved pasta water a little at a time if needed for moisture.
Season the pasta with a pinch of sea salt and freshly ground black pepper. Toss in the chopped fresh parsley and mix well. Serve immediately, garnished with freshly grated Parmesan cheese.
