Cook the pasta in a large pot of salted boiling water until al dente, reserving 1 cup of pasta water before draining.

While the pasta cooks, drain the sun-dried tomatoes and chop them. Mince the garlic.

In a skillet, heat the reserved sun-dried tomato oil or olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.

Stir in the sun-dried tomatoes and cook for 2-3 minutes. Add broth and simmer for 5 minutes.

If using, stir in heavy cream and simmer for another 2-3 minutes until slightly thickened.

Add the drained pasta to the skillet and toss to combine, adding reserved pasta water as needed for consistency.

Remove from heat and stir in Parmesan cheese and fresh basil. Adjust seasoning with salt and pepper.

Serve immediately, garnished with more basil and Parmesan.