Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain, then return pasta to the pot.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté garlic, sun-dried tomatoes, and parsley for about 1 minute. Season with red pepper flakes and black pepper.

Stir tomato-garlic mixture into pasta in the pot; add remaining 3 tablespoons olive oil and mix well. Sprinkle with Parmesan.