In a large pot, bring salted water to a rolling boil. Add spaghetti or fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

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

Add diced tomatoes to the skillet with garlic. Season with salt and pepper, stir well, and let simmer for about 5 minutes.

Lower heat and pour in heavy cream. Stir until well combined and the sauce thickens slightly, about 2-3 minutes.

Add drained pasta to the skillet, tossing gently to coat in sauce. Add reserved pasta water as needed for desired consistency.

Remove from heat and plate immediately. Garnish with fresh basil and optionally sprinkle with grated Parmesan cheese.