Cook the Pasta:

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

Make the Sauce:

2. Heat Olive Oil: In a large skillet or pan, heat the olive oil over medium heat.
3. Sauté Garlic: Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Add Sun-Dried Tomatoes and Capers: Stir in the chopped sun-dried tomatoes and capers, cooking for another 2 minutes.

Create the Creamy Base:

5. Pour in Heavy Cream: Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes, stirring frequently.
6. Add Parmesan Cheese: Gradually stir in the Parmesan cheese until fully melted and the sauce is smooth.

Combine Everything:

7. Season the Sauce: Add red pepper flakes (if using), salt, and black pepper to taste.
8. Add the Pasta: Toss the cooked pasta into the skillet, ensuring it’s well-coated with the sauce. Add a splash of reserved pasta water if needed to adjust the consistency.
9. Incorporate Dill: Stir in the fresh dill and cook for another minute to meld the flavors.

Finish and Serve:

10. Plate and Garnish: Serve immediately, garnished with additional dill and a sprinkle of Parmesan if desired.