1. Cook the Pasta: Start by boiling a large pot of salted water. Add your 8 oz of pasta (penne or spaghetti) and cook it according to the package instructions until it’s al dente. Drain the pasta, then set it aside while you prepare the sauce.

2. Prepare the Garlic Base: In a large skillet, heat 2 tbsp olive oil over medium heat. Once hot, add 3 minced garlic cloves and cook for about 1 minute, stirring constantly. Be careful not to burn the garlic, as it will become bitter.

3. Add the Sun-Dried Tomatoes: Next, stir in 1/2 cup chopped sun-dried tomatoes. Cook for an additional 2 minutes, allowing the tomatoes to soften and infuse the oil with their flavor.

4. Make the Cream Sauce: Pour in 1/2 cup chicken broth and 1/2 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to allow the sauce to thicken slightly. The cream will give the sauce a rich, smooth texture.

5. Combine the Pasta with the Sauce: Add the drained pasta to the skillet, tossing it gently to coat the pasta evenly with the sauce. Make sure each piece of pasta is covered with the creamy mixture.

6. Finish the Dish: Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp red pepper flakes (if you like a bit of heat), 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and let it cook for another 2 minutes to allow the flavors to meld.

7. Serve and Garnish: Transfer the pasta to serving plates and garnish with 2 tbsp fresh chopped basil for a pop of freshness and color. Serve the pasta hot and enjoy your flavorful, sun-dried tomato dish.