Fill a large pot with salted water and bring it to a boil. Once boiling, add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Drain and reserve a small cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant.

Stir in 1 cup of diced tomatoes into the skillet and cook for about 5 minutes, stirring occasionally, until softened.

Reduce heat to low and add 1 cup of heavy cream, stirring gently to combine. Simmer for about 3-5 minutes until slightly thickened.

Add 1 cup of freshly chopped basil, season with salt and pepper to taste, and stir well.

Toss the drained pasta into the skillet with the creamy sauce. Add reserved pasta water if the sauce is too thick.

Serve warm, garnished with freshly grated Parmesan cheese.