# What You'll Need:
→ Pasta
01 - 12 oz dried 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
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves
13 - Additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions; reserve 1/2 cup of the cooking water, then drain the pasta.
02 - Warm 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.
03 - Stir in the sliced sun-dried tomatoes and cook for 1–2 minutes to release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then stir in oregano, basil and red pepper flakes; bring the mixture to a gentle simmer, stirring occasionally.
05 - Add the grated Parmesan and cook, stirring, until fully incorporated and the sauce has thickened slightly, about 2–3 minutes.
06 - Season the sauce with salt and freshly ground black pepper to taste, tasting and adjusting the balance as needed.
07 - Add the drained pasta to the skillet and toss thoroughly to coat; if the sauce is too thick, loosen with a splash of the reserved pasta water until the desired consistency is reached.
08 - Transfer to warmed bowls, garnish with fresh basil and extra Parmesan, and serve immediately.
