Cook pasta according to instructions on package and drain, reserving ¼ cup pasta water.
Sauté garlic in olive oil for 1-2 minutes. Add sun-dried tomatoes, artichoke hearts, and olives and allow to cook until heated through, stirring frequently, about 2-3 more minutes. Add cooked pasta and reserved pasta water and toss to combine. Add basil, red pepper flakes, salt, and pepper. Drizzle with balsamic glaze for garnish and a little zing.