Cook the linguine in boiling salted water. Pour the oil from the sun-dried tomatoes into a large frying pan and brown a dried chilli pepper. Meanwhile, peel and roughly chop a clove of garlic.

Add it to the pan with the chilli pepper and brown. Remove the chilli pepper and roughly chop the sun-dried tomatoes in oil. Add them to the garlic and sauté for a couple of minutes. Remove the leaves from two sprigs of thyme and add to the pan. Pour two ladles of water into the pan to form the sauce and cook until the pasta is ready. Taste for salt and adjust if necessary.

Drain the pasta when it is very al dente, add a few basil leaves to the pan and let it cook, stirring with the cooking water until it is cooked to perfection. Mix well to create a nice emulsion between the oil and the cooking water and serve. Finally, add a last sprig of basil and a few pieces of sun-dried tomatoes in oil.