Preparation Steps

• Cook the linguine according to package directions. Reserve about 0.5 cup of pasta water before draining.
• While the pasta is cooking, chop the sun-dried tomatoes. If they are not already sliced, slice them into thin strips.
• In a large skillet, heat the reserved oil from the sun-dried tomatoes and the 2 tablespoons of olive oil over medium heat.
• Add the minced garlic and red pepper flakes to the skillet and cook for about 1 minute until fragrant, being careful not to burn the garlic.
• Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
• Pour in the heavy cream and bring it to a gentle simmer. Cook for about 3-5 minutes, or until the sauce has thickened slightly.
• Stir in the grated Parmesan cheese, salt, and black pepper. Continue to stir until the cheese is melted and the sauce is smooth.
• Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
• Stir in the fresh basil just before serving.
• Serve immediately, garnished with extra Parmesan cheese and basil if desired.