Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve some pasta water. Drain and set aside.

Heat the oil in a small saucepan over low heat. Do not let it reach the smoking point; low heat is enough to infuse the oil with the garlic flavor.

Wash and peel the garlic cloves. Slice them thinly or mince them finely, depending on your preference. Finely minced garlic will infuse the oil faster, but sliced garlic gives a more subtle flavor.

Once the oil is warm, add the sliced or minced garlic to the saucepan. Let it simmer in the oil for about 5-10 minutes, stirring occasionally.

Keep a close eye on the garlic to ensure it doesn't brown or burn. You want the garlic to infuse the oil with its flavor, not to become crispy or bitter.

After the desired infusion time (5-10 minutes), remove the saucepan from the heat and let the garlic oil cool to room temperature.

Once the garlic oil has cooled, strain it through a fine-mesh sieve or a coffee filter to remove the garlic pieces.

Heat the garlic olive oil in a large skillet over medium heat.

Add in the Sun Dried Tomato Pesto Oil

Add the chopped sun-dried tomatoes, some fresh parsley and cook for another 2 minutes, allowing the flavours to meld.

Add in the dry chicken stock powder

Now add in the cream and simmer

Stir in the grated Parmesan cheese and fresh cracked pepper.

Add the cooked pasta to the skillet with the creamy sun-dried tomato sauce. Toss everything together to coat the pasta evenly with the sauce. You can add in the reserved pasta water to make it more creamy.

Serve with hot pepper flakes and top off with some more parmesan cheese.