1. Place sun-dried tomatoes in a heatproof bowl. Add boiling water and allow to sit for 30 minutes. Drain liquid, reserving three tablespoons. Chop tomatoes and set aside.
2. Heat olive oil in a large frying pan over high heat. Add sugar snap peas. Sauté two minutes. Add garlic, shallots, tomatoes, and three tablespoons reserved liquid. Sauté two minutes longer. Season with basil, salt, and pepper. Toss well.