3tablespoonsolive oilcan use the oil from the sun-dried tomatoes
½cupfresh basilchopped
½cupParmesan cheesegrated
Salt to taste
Black pepper to taste
Optional: red pepper flakes for heat
Instructions
Cook the pasta according to the package instructions until al dente. Drain (do not rinse), reserving a cup of the pasta cooking water.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Cut the sun-dried tomatoes into slices and add them to the garlic, cooking for another 2-3 minutes.
Reduce the heat. Add the cooked and drained pasta to the pan with sun-dried tomatoes and garlic. Toss everything together, adding the reserved pasta water a little at a time to loosen things up if necessary.
Turn off the heat. Stir in the fresh basil and half of the grated Parmesan cheese. Season with salt and black pepper to taste. If you like it spicy, add a pinch of red pepper flakes.
Serve hot, garnished with the remaining Parmesan cheese.
Notes
Cook pasta just until it reaches al dente texture; it should remain slightly firm. This ensures the pasta doesn't get too soft, especially since it cooks a little more when you mix it with the other ingredients.
Drain the oil from the sun-dried tomatoes, but keep it. You can use this flavorful oil for cooking the garlic and sauce, adding extra depth to the dish.
Fresh basil is best added at the end of the cooking process, preserving its flavor and vibrant color.
You can enhance the dish with protein like grilled chicken or shrimp. Add these cooked items at the last step when you mix the pasta with the sauce.
Don't rinse the pasta after cooking unless you're making a cold pasta salad. Rinsing removes starch that helps the sauce adhere to the pasta.