Bring a large saucepan of water and 1 tablespoon salt to a boil. Add pasta; cook 7 minutes or until al dente. Drain in a colander over a bowl, reserving 1 1/2 cups cooking liquid.
Heat 1 tablespoon oil in a skillet over medium. Add garlic; cook 2 minutes or until pale golden-brown.
Scoop pasta directly into the skillet, tossing to coat. Add parsley and Parmesan, and toss until all the pasta strands are covered. Add 1 to 1 1/2 cups reserved pasta cooking liquid to pan as needed to loosen sauce. Sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with remaining 2 teaspoons olive oil.