Bring a large pot of salted water to boil, then toss in the pasta.
In a mortar or a food processor, add the sun-dried tomatoes, Parmigiano cheese, almonds, a pinch of chili pepper flakes, and a pinch of salt.
Pulse and mince all the ingredients, then add the olive oil, 1 tablespoon at a time, until you get a paste. Taste and adjust the seasoning if needed.
Drain the pasta al dente and set aside a cup of pasta water.
In a bowl or in the same pot, add the pasta and the red pesto. Add a few tablespoons of pasta water at a time and mix well until the pesto becomes a creamy sauce.
Serve with fresh basil leaves on top.
Notes
If you can't find the sun-dried tomatoes marinated in olive oil and only have the dried ones, you can of course use them. You then need to rehydrate them in hot water for at least 30 minutes before using them. You may also need to adjust the recipe adding more oil and salt to get the same flavor.