Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat; add the minced garlic and sauté until fragrant and lightly golden.

Add the diced tomatoes, salt, and pepper to the skillet; simmer until the tomatoes begin to soften and release their juices.

Reduce heat and stir in the heavy cream, allowing the sauce to come together smoothly.

Add the cooked pasta to the sauce and toss until every strand is evenly coated.

Stir in chopped fresh basil, then remove from heat.

Serve immediately, topped with grated Parmesan if desired.