Tagliatelle with sun-dried tomatoes

It's unusual for me to so closely associate a home-made meal with a specific time and place; once I have a recipe I like, I tend to keep using it. 

But during the period that I lived in Beetham, from around May 1999 until July 2000, I used to cook this dish regularly: it's quick, easy, and tasty. And then for some reason I stopped. I've no idea why.

But when I was looking for something to cook, this week, I remembered it. I made it for myself on Monday, and it was so good that I cooked it for me and Abi, this evening. 

The quantities here are a little vague, but for two people you'll need approximately:

Half a jar of sun-dried tomatoes in oil
A few garlic cloves, sliced
Around 350g of fresh tagliatelle
Fresh basil, roughly chopped
Shaved Parmesan
Black pepper

Then:
Boil the kettle.
Put three or four tablespoons of the oil from the sun-dried tomato oil in a frying pan and throw in the garlic. The heat should be enough to gently fry the garlic.
Chop up the sun-dried tomatoes while the garlic is frying.
Add the tomatoes to the garlic once it's lightly browned, and stir regularly.
Cook the pasta (for fresh tag, around three or four minutes).
Drain the pasta and then stir the oil, garlic, and tomatoes through it.

Then plate up the food, generously sprinkling the basil and Parmesan over the top. Grind black pepper over the top (but not for Abi's portion).

PS It does go very well with garlic bread.