In a large pot, fill with salted water and bring it to a rolling boil over high heat. Once boiling, add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set it aside, ensuring you save a little pasta water for later.

Heat a generous splash of extra virgin olive oil in a skillet over medium heat. Once the oil is shimmering, add minced garlic and sauté for about 1-2 minutes, stirring frequently until it turns golden brown and fragrant.

Stir in your fresh or canned diced tomatoes into the skillet, seasoning with salt and pepper to taste. Allow the mixture to come to a gentle simmer, cooking for about 5 minutes.

Reduce the heat to low and pour in the heavy cream, stirring gently until fully combined. Let the mixture bubble softly for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Add the drained pasta into the skillet, tossing it with the creamy tomato sauce until every strand is evenly coated. If the sauce appears too thick, add a splash of reserved pasta water.

Remove the skillet from heat and plate the pasta into bowls. Garnish generously with fresh basil leaves and sprinkle some grated Parmesan cheese on top before serving.