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Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the red pepper flakes and garlic and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can burn quickly.
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