Chop the sun-dried tomatoes into small pieces.
Melt the butter in a large skillet over medium heat.
Add the minced garlic and cook for 30–60 seconds until fragrant.
Add the chopped sun-dried tomatoes and cook for 2–3 minutes.
Pour in the heavy cream and add the salt, garlic powder, and black pepper.
Simmer gently for 3–5 minutes.
Stir in the freshly grated Parmesan until melted and creamy.
Add the fresh basil and stir to combine.
Cook the mafaldine in salted boiling water until al dente. Reserve some pasta water before draining.
Add the mafaldine to the skillet and toss until completely coated in the sauce.
Add pasta water a little at a time if needed to loosen the sauce.
Serve hot with extra Parmesan and fresh basil.
