Boil a large pot of salted water and cook spaghetti or fettuccine until al dente, about 8-10 minutes. Drain in a colander.

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

Add diced ripe tomatoes, a pinch of salt, and freshly cracked pepper. Simmer for about 5 minutes.

Reduce heat to medium-low, pour in heavy cream, and simmer for 3-4 minutes until thickened.

Add the drained pasta to the skillet and toss for about 2 minutes until coated in sauce.

Serve garnished with fresh basil and optionally Parmesan cheese.