Blend the chopped sun-dried tomatoes with a splash of oil in a food processor until smooth. Set aside.

Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain.

In a skillet, melt butter over medium heat. Add garlic, crushed red pepper flakes, thyme, and bouillon powder, stirring for about 1 minute.

Pour in light cream and simmer gently for about 5 minutes. Add the sun-dried tomato paste, Parmesan, salt, pepper, and basil, stirring well.

If the sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached.

Add the drained linguini to the sauce and gently toss until evenly coated. Cook for an additional 1-2 minutes.

Serve immediately on warm plates, topped with extra Parmesan and basil.