1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
3. Add the cherry tomatoes and sun-dried tomatoes to the skillet, cooking until they begin to soften and release their juices, approximately 5 minutes.
4. Stir in the tomato paste and cook for another 1-2 minutes, allowing the flavors to meld together.
5. Reduce the heat to low and pour in the heavy cream, stirring continuously until the sauce is smooth and creamy.
6. Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
7. Sprinkle in the Parmesan cheese and fresh basil, stirring until the cheese is melted and everything is well combined.
8. Season with salt and pepper to taste, then serve immediately, garnished with extra basil and Parmesan if desired.

Cooking alongside my daughters, Olivia and Isabella, I often remind them of Nonna Rosa’s wisdom: “Taste as you go and let your senses guide you.” It’s a lesson that ensures each dish is crafted with love and attention to detail.