Boil a large pot of salted water. Add pasta and cook until al dente (8-10 minutes). Drain and reserve a cup of pasta water.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden brown (1-2 minutes).

Stir in diced tomatoes along with salt and pepper. Simmer for 5 minutes to develop the sauce.

Lower heat and add heavy cream. Stir gently and heat through for 2-3 minutes.

Toss drained pasta with the sauce in the skillet, adding reserved pasta water as needed for desired consistency.

Serve garnished with chopped basil and optional grated Parmesan cheese.