Start by bringing a large pot of salted water to a boil over high heat. Add 8 ounces of spaghetti or fettuccine and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta in a colander, reserving a splash of pasta water for later. Set the pasta aside while preparing the sauce.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add 4 minced garlic cloves and sauté for about 1-2 minutes until they become golden brown and fragrant.

Incorporate 1 cup of diced ripe tomatoes into the skillet. Sprinkle in salt and pepper to taste, and allow the mixture to simmer on medium heat for about 5 minutes.

Lower the heat to medium-low and carefully blend in 1 cup of heavy cream. Stir the mixture gently to combine, letting it heat through for a couple of minutes.

Once the creamy sauce has thickened, add the cooked pasta to the skillet, tossing it gently to ensure each piece is evenly coated.

Plate your creamy tomato garlic pasta, garnishing each serving with freshly chopped basil and a sprinkle of grated Parmesan cheese if desired.