In a large pot of boiling and salted water cook your spaghetti according to package direction.

Meanwhile, heat 2 tbsp. of olive oil in a frying pan and add minced garlic, sun-dried tomatoes and red chilli flakes, cook while stirring over low heat for 1 minute, then add half of your chopped parsley. Set aside.

Drain your cooked pasta and toss everything together in the same pan, add salt to taste and remaining half of chopped parsley. Serve with grated cheese on top.