Begin by bringing a large pot of salted water to a rolling boil. Add your spaghetti or fettuccine and cook until al dente, usually about 8-10 minutes. Drain and reserve a cup of pasta water.

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

Stir in diced tomatoes and season with salt and pepper. Simmer for about 5 minutes until softened.

Reduce heat and stir in heavy cream. Cook for 2-3 minutes until the sauce is thick and creamy.

Add the drained pasta and toss until coated. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Transfer to serving plates, garnish with fresh basil and grated Parmesan cheese if desired. Serve warm.