Cook the spaghetti until it is ‘al dente’. Drain, rinse and set aside.
Heat 2 tablespoons of the sundried tomatoes’ oil in a pan. Roast both the garlic and pine nuts until they become a light golden colour, which will not take very long. Add the sundried tomatoes and roast for about 2 more minutes. Be mindful of stirring often as the garlic and pine nuts may turn black if you let them stay on one side too long.
Transfer the garlic, pine nuts and tomatoes to a large cooking pot. Add the pasta and the rest of the oil. Stir well using a pasta utensil. Let it warm on low for about five minutes.