1. Cook the Pasta:
* Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea.
* Add the pasta and cook according to package directions until al dente – tender but still with a slight bite.
* Crucial Step: Before draining the pasta, reserve at least 1 cup of the starchy pasta water. This water is key to creating a smooth, emulsified sauce.
* Drain the pasta and set aside. Do not rinse it.

2. Prepare the Aromatics (While Pasta Cooks):
* If your sun-dried tomatoes are not already chopped, drain them from their oil (reserving about 1-2 tablespoons of that flavorful oil) and give them a rough chop.
* Mince the garlic cloves.
* If using pine nuts, toast them in a dry skillet over medium-low heat for 2-3 minutes, shaking frequently, until lightly golden and fragrant. Remove immediately and set aside to prevent burning.

3. Sauté and Build Flavor:
* In the same large pot you cooked the pasta in (or a large skillet), heat the reserved 1-2 tablespoons of sun-dried tomato oil (or 1-2 tablespoons of fresh olive oil) over medium heat.
* Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
* Add the chopped sun-dried tomatoes to the pot. Cook for another 2-3 minutes, stirring occasionally, allowing them to soften slightly and release their flavor. If using red pepper flakes, add them now.

4. Combine Pasta and Pesto:
* Reduce the heat to low. Add the cooked pasta to the pot with the garlic and sun-dried tomatoes.
* Add the pesto to the pasta. Stir gently to coat the pasta evenly with the pesto.
* Gradually add about 1/2 cup of the reserved pasta water, stirring continuously. The starch in the pasta water will help the pesto cling to the pasta and create a creamy, emulsified sauce. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency – it should be luscious and coat the pasta well, not watery or too thick.

5. Finish and Season:
* Stir in the 1/2 cup of freshly grated Parmesan cheese until it melts into the sauce.
* Taste the pasta and season with salt and freshly ground black pepper as needed. Remember that pesto and Parmesan are already salty, so taste before adding too much extra salt.
* If desired, stir in a squeeze of fresh lemon juice for a touch of brightness.

6. Serve:
* Divide the Pesto Pasta with Sun-Dried Tomatoes among serving bowls.
* Garnish generously with extra freshly grated Parmesan cheese, toasted pine nuts (if using), and fresh basil leaves.
* Serve immediately and enjoy the burst of Mediterranean flavors!