Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add your spaghetti or fettuccine, cooking until al dente, about 8–10 minutes. Drain the pasta in a colander and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3–4 minced cloves of garlic, sautéing for 1–2 minutes until golden brown and fragrant.

Incorporate 2 cups of diced ripe tomatoes with a pinch of salt and pepper. Stir well, allowing the tomatoes to soften and release their juices for about 5 minutes.

Reduce the heat to low and pour in 1 cup of heavy cream, stirring gently to combine. Allow the sauce to simmer for 2–3 minutes until it thickens slightly.

Add the drained pasta to the skillet, tossing gently until fully coated with the sauce. If too thick, add a splash of reserved pasta water.

Divide the pasta among plates or serve straight from the skillet, garnishing with freshly torn basil leaves and grated Parmesan cheese, if desired.