In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the sun-dried tomatoes and red pepper flakes, stirring for another minute.

Pour in the vegetable broth and bring to a boil. Add the penne pasta and a pinch of salt.

Reduce the heat to a simmer and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.

Once the pasta is cooked, remove from heat and stir in the chopped basil.

Serve hot, topped with grated parmesan cheese and additional basil if desired.