Fill a large pot with salted water and bring it to a rolling boil over high heat. Add spaghetti or fettuccine, cooking until al dente, about 8–10 minutes. Drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2–3 minutes until golden brown and fragrant.

Stir in the diced ripe tomatoes and season with salt and pepper. Simmer for about 5 minutes, stirring occasionally.

Lower the heat and pour in the heavy cream, stirring continuously until the sauce begins to thicken, about 2–3 minutes.

Add the drained pasta into the sauce, tossing gently to coat every strand. Cook for an additional minute.

Transfer to serving plates and garnish with fresh basil leaves and grated Parmesan cheese if desired.