Bring a large pot of salted water to a boil.

Cook the pasta until al dente, following the package directions. For added flavor, throw in a bay leaf while boiling.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Toss in chopped tomatoes and let them simmer for 5-7 minutes until they soften.

Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. If your sauce is thick, add a splash of water or pasta cooking water until you reach the desired consistency.

Once the pasta is done, drain it, reserving some pasta water. Add the pasta directly to the skillet and toss everything together to coat the noodles in the creamy sauce.

Turn off the heat, add fresh basil, and toss again. For extra richness, sprinkle with grated Parmesan cheese before serving.