Fill a large pot with salted water and bring it to a boil. Add spaghetti or fettuccine and cook until al dente, roughly 8-10 minutes. Drain and set aside.

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

Stir in the diced tomatoes, seasoning with salt and pepper. Let it simmer for about 5 minutes until the tomatoes soften.

Lower the heat and pour in heavy cream, stirring to combine. Simmer for another 2-3 minutes until thickened.

Toss the drained pasta in the skillet with the sauce until fully coated. Stir over low heat for 2-3 minutes.

Plate the pasta and garnish with fresh basil and grated Parmesan cheese. Serve warm.