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

In a large skillet over medium heat, heat the olive oil.

Add minced garlic and sauté until it turns golden brown, which should take about a minute.

Stir in the diced tomatoes, adding a pinch of salt and pepper. Allow this mixture to simmer for about five minutes.

Lower the heat, then stir in the heavy cream and mix until the sauce is well blended and creamy.

Toss the cooked pasta with the sauce, ensuring every strand is generously coated.

Serve immediately, topped with fresh basil and optionally a sprinkle of grated Parmesan cheese.