Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.

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

Add diced tomatoes with a pinch of salt and pepper, let simmer for about 5 minutes.

Reduce heat to low, and stir in heavy cream until fully mixed, creating a creamy sauce.

Toss the drained pasta in the skillet with the sauce until evenly coated.

Serve warm, garnished with fresh basil and optional grated Parmesan.