Boil the pasta in a large pot of salted water according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.

Add diced tomatoes and salt and pepper, stirring well. Simmer for 5 minutes.

Reduce heat and stir in heavy cream, mixing until the sauce is well blended.

Combine cooked pasta and sauce in the skillet, tossing to coat evenly.

Garnish with chopped basil and serve hot, optionally topping with grated Parmesan cheese.