# What You'll Need:
→ Pasta
01 - 12 ounces pasta (penne or rigatoni)
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 cloves garlic, 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 and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves
13 - Additional grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of well-salted water to a rolling boil and cook the pasta until al dente according to package timing. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds until fragrant, taking care not to brown it.
03 - Add the drained, sliced sun-dried tomatoes to the skillet and sauté for 1–2 minutes to bloom their flavor.
04 - Pour in the heavy cream and vegetable broth, then stir in the oregano, basil and red pepper flakes. Bring the mixture to a gentle simmer, stirring to combine.
05 - Add the grated Parmesan and stir continuously until fully melted and the sauce thickens slightly, about 2–3 minutes.
06 - Taste the sauce and season with salt and freshly ground black pepper as needed.
07 - Add the drained pasta to the skillet and toss to coat thoroughly. If the sauce is too tight, add splashes of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
08 - Divide among plates, top with fresh basil leaves and extra grated Parmesan, and serve immediately while hot.
