½cupSun-Dried Tomatoes (in oil)chopped after measuring
Salt and Pepper to taste
Cook the pasta according to directions on package. Reserve ½ to 1 cup of water, drain and set pasta aside for a few minutes.
While the pasta is cooking, peel the garlic, chop the sun-dried tomatoes, chop the basil, shred the parmesan cheese.
Using the same pan you cook the pasta in, over medium heat, add a couple of tablespoons of olive oil, cream cheese, sour cream, ½ cup broth or reserved pasta water, red pepper flakes, and garlic. Stir the sauce until the cream cheese is melted and the sauce is creamy.
Add the sun-dried tomatoes and salt and pepper. Now, you can leave the sauce with the bits of chopped sun-dried tomatoes or use the immersion blender to blend until it is smooth. Stir the sauce until warm and taste for seasoning. Adjust if necessary.
Add the pasta to the sauce and drizzle with another couple of tablespoons of olive oil. Stir to combine. Add the basil, stir and serve. Add shredded parmesan cheese if desired.