Boil a large pot of salted water and cook the pasta until al dente, about 8–10 minutes. Reserve a cup of pasta water, then drain and set aside.

In a skillet, heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes until golden brown.

Stir in diced ripe tomatoes, add salt and pepper, and cook for about 5 minutes, letting it soften.

Pour in heavy cream, stirring continuously for 3–4 minutes until the sauce thickens.

Mix the drained pasta into the creamy sauce, adding reserved pasta water as needed to adjust consistency.

Serve garnished with fresh basil leaves and grated Parmesan cheese if desired.