Cook the pasta in lots of boiling salted water. When I say salted water, I don’t mean water with a pinch of salt added to it. I mean, really salted water — like sea water.
Meanwhile, while the pasta cooks, heat the olive oil in a pan.
Over medium heat, cook the garlic until lightly browned. Add the sun-dried tomatoes and cook, stirring, for another 30 seconds. Turn off the heat.
Divide the pasta among four shallow bowls, sprinkle with Parmesan cheese and serve.