Linguine with sun-dried tomato sauce

For 4 people:
350 g of linguine pasta
3 tablespoons extra virgin olive oil 
1 bunch of parsley
300 grams of dried tomatoes
1 tablespoon of tomato sauce
1 clove of garlic
1 pinch chili powder
salt and pepper to taste

Clean the parsley, wash and chop, chop the dried tomatoes and keep aside a few integers for seal; peel the garlic, wash and chop.
Cook the pasta al dente, drain and keep aside 3 tablespoons of pasta water, pour the pasta in the same container.
Combine the oil and the parsley, bibs the dried tomatoes chopped, tomato sauce, garlic, pepper, a pinch of salt, a pinch of freshly ground pepper, cooking water kept aside.
Continue cooking for a few minutes over medium heat by lifting it with a fork.
Pour on the serving dish and garnish with a few tomatoes dried whole, serve hot.