# What You Need:
→ Pasta
01 - 12 ounces dry pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes packed in oil, drained and thinly 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 - Additional grated Parmesan, for serving
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil.
02 - Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
03 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
04 - Stir in the drained, sliced sun-dried tomatoes and cook for 1–2 minutes to release their flavor into the oil.
05 - Pour in the heavy cream and vegetable broth, then add the oregano, dried basil and red pepper flakes if using. Stir to combine and bring the mixture to a gentle simmer.
06 - Add the grated Parmesan and stir until fully melted and the sauce has thickened slightly, about 2–3 minutes. Taste and adjust with salt and freshly ground black pepper.
07 - Transfer the drained pasta to the skillet and toss to coat thoroughly. If the sauce seems tight, add up to the reserved 1/2 cup of pasta water a little at a time to loosen and achieve a silky consistency.
08 - Divide among warmed plates, garnish with fresh basil leaves and extra Parmesan, and serve immediately.
