Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Add olive oil in a large pan. Add garlic, hot pepper and cook for about 1 minute on low heat. Add the sun-dried tomatoes and parsley and continue to cook for about 1 minute until tomatoes have re-hydrated.
Toss the hot pasta in the pan to mix with the ingredients. Add the reserved liquid as needed to keep the moisture.
Add the watercress and toss to combine for 30 seconds to 1 minutes. Remove from heat and immediately serve with your preferred grated cheese.