Prepare the pan: In a large, deep pan, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes until they become fragrant.

Add the garlic and tomatoes: Add the minced garlic, cherry tomatoes, crushed red pepper, black pepper, and salt. Cook for another 3-4 minutes, allowing the cherry tomatoes to blister and soften slightly.

Add pasta and liquids: Place the bucatini (or thick spaghetti) into the pan and pour in the vegetable broth, water, and tomato paste. Stir gently to combine the ingredients, ensuring that the pasta is mostly submerged in the liquid.

Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally to prevent the pasta from sticking together. The liquid will reduce, and the pasta will become tender as it absorbs the flavors.

Finish with basil: Once the pasta is fully cooked and the sauce has thickened, remove the pan from heat. Stir in the thinly sliced fresh basil and adjust seasoning with additional salt or pepper if needed.

Serve: Serve the pasta hot, topped with extra basil or a sprinkle of parmesan cheese, if desired.