Step 1: Bring a large pot of generously salted water to a rolling boil. Add your desired pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
Step 2: While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
Step 3: In a food processor or high-speed blender, combine the cottage cheese, sautéed garlic and its infused oil, grated Parmesan cheese, red pepper flakes (if using), and black pepper.
Step 4: Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This usually takes 2-3 minutes. Ensure there are no cottage cheese curds remaining.
Step 5: Transfer the blended cottage cheese sauce back to the saucepan. Warm the sauce gently over low heat, stirring constantly. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water at a time until it reaches your desired consistency.
Step 6: Add the drained, cooked pasta to the saucepan with the sauce. Toss well to coat every strand evenly. Continue to cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce.
Step 7: Serve immediately, garnished with extra fresh Parmesan, fresh parsley or basil, and an additional drizzle of olive oil, if desired.