# Ingredient List:
→ Pasta
01 - 12 ounces dried 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 and freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves
13 - Additional grated Parmesan, for serving
# Directions:
01 - Bring a large pot of well-salted water to a rapid boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and just beginning to color, about 30–60 seconds.
03 - Add the sliced sun-dried tomatoes to the skillet and sauté for 1–2 minutes to release their flavor into the oil.
04 - Pour in the heavy cream and vegetable broth, then add the oregano, basil and red pepper flakes (if using). Stir to combine and bring the mixture to a gentle simmer.
05 - Reduce the heat to low and stir in the grated Parmesan until it melts and the sauce thickens slightly, about 2–3 minutes. Adjust consistency with a splash of the reserved pasta water if necessary.
06 - Taste and season the sauce with salt and freshly ground black pepper as needed.
07 - Add the drained pasta to the skillet and toss thoroughly to coat each piece in the sauce, adding additional reserved pasta water a tablespoon at a time if the sauce needs loosening.
08 - Divide the pasta among plates or a serving platter. Garnish with fresh basil leaves and extra grated Parmesan, then serve immediately.
