Fill a large sauce pan with cold water, bring to a boil and then add in the salt and spaghetti.
Cook the spaghetti according to the package instructions or until al dente.
A few minutes before the spaghetti is ready, add the oil in a large pan and heat on low.
Add the minced garlic, the chili flakes, salt and pepper to your taste and cook on low heat for about 3 minutes while stirring frequently taking care not to burn the garlic.
Stir in the sun-dried tomatoes just until heated through and then remove from the heat.
Drain the pasta and add it to the pan with the sun-dried tomatoes.
Toss the pasta to coat all over with the sauce.
Add the parsley and then transfer to a serving platter.
Sprinkle with the Parmesan cheese and serve while still warm.