1. To make the sun-dried tomato paste, measure out the 1/2 cup of sun-dried tomatoes. Chop them as finely as you can, then add to a blending device with 1 tablespoon of the oil from the jar. Pulse a few times, scrapping the sides of the container between pulses, until you get a coarse paste. See photo in the post above for the texture I got!

2. Bring your salted water to boil and cook the noodles, carefully reserve about 1/4 cup of the water to use later if you need to thin out the creamy sauce. After the noodles are cooked, strain them then set side.

3. While the pasta is cooking start making the sauce. Melt the butter in a large non-stick pan over medium heat. Add the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Cook for 1 minute.

4. Pour in the light cream and heat for 5 minutes, alternating between medium and medium-low heat. A light simmer is OK but do not boil.

5. Add the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Stir to combine, simmer 5-7 minutes. Use the reserved pasta water to thin the sauce to your liking. Use a spoon to carefully remove any excess oil that pools on the top if you’d like.

6. Add in the cooked noodles and stir to coat. Turn off the heat and serve. Garnish with additional Parmesan cheese.