Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta is cooking, heat the reserved oil from the sun-dried tomatoes (and an additional tablespoon of olive oil if needed) in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté 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, allowing their flavor to meld with the garlic.

Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.

Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is salty, so taste before adding too much salt.

Add the drained pasta directly to the skillet with the sauce. Toss well to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Stir in the fresh basil and parsley. Serve immediately, garnished with extra Parmesan cheese and a crack of black pepper.