Boil a large pot of salted water and cook the pasta until al dente, according to the package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until golden and fragrant, around 1-2 minutes.

Stir in the diced tomatoes, and season with a pinch of salt and pepper. Allow to simmer for about 5 minutes, stirring occasionally, until the tomatoes break down slightly.

Lower the heat and gently stir in the heavy cream. Mix until fully combined and the sauce takes on a silky texture.

Transfer the cooked pasta into the skillet and toss to coat evenly in the creamy tomato-garlic sauce.

Serve immediately, garnished with fresh basil and, if desired, a sprinkle of grated Parmesan cheese for added flavor.