# What You'll Need:
→ Pasta
01 - 12 ounces dry pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
05 - 1 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Fresh basil leaves
14 - Extra grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook until al dente according to package directions; reserve 1/2 cup of the pasta cooking water, then drain.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant, taking care not to brown it.
03 - Add the drained, sliced sun-dried tomatoes to the skillet and cook for 2 minutes, stirring to combine with the garlic.
04 - Pour in the heavy cream and vegetable broth, then stir in the dried oregano, dried basil and red pepper flakes if using; bring the mixture to a gentle simmer.
05 - Stir in the grated Parmesan and continue cooking, stirring frequently, until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes.
06 - Taste and adjust seasoning with salt and freshly ground black pepper.
07 - Add the drained pasta to the skillet and toss thoroughly to coat; if the sauce is too thick, add up to the reserved 1/2 cup pasta water a little at a time until the desired consistency is reached.
08 - Transfer to serving bowls, garnish with fresh basil leaves and extra grated Parmesan, and serve immediately.
