Fill a large pot with water, add a generous pinch of kosher salt, and bring it to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining and set pasta aside.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.

Sprinkle in 2 tablespoons of all-purpose flour over the sautéed garlic and whisk vigorously for about 1 minute until it gains a light golden color. Gradually pour in ½ cup of white wine (or chicken broth), stirring until mixture is smooth and slightly thickened.

Reduce heat to low, pour in 1 cup of heavy cream, and stir to combine. Fold in the julienned sun dried tomatoes, 1 cup of shredded mozzarella, and ¼ cup of freshly grated Parmesan cheese. Add in 1 teaspoon of dried oregano and a pinch of red pepper flakes, cooking for 3-4 minutes until sauce thickens and cheese melts into a creamy mixture.

Stir in ¼ cup of chopped fresh basil and season with kosher salt and freshly ground black pepper. Gently add the cooked pasta to the skillet, tossing to combine and allowing the pasta to soak up the flavors, using reserved pasta water as needed for desired consistency.

Plate the creamy sun dried tomato pasta while hot, garnishing with additional fresh basil and Parmesan cheese, or more red pepper flakes for added kick. Enjoy fresh for the best taste!