In a large pot, bring salted water to a rolling boil over high heat. Add your choice of penne or fettuccine, cooking until al dente, about 8 to 10 minutes. Reserve a cup of pasta water before draining.

While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add four finely minced garlic cloves and sauté for about 2 minutes until fragrant and lightly golden.

Add one can of diced tomatoes (with juices) to the skillet. Stir well and bring the mixture to a gentle simmer, allowing it to bubble for about 5 minutes.

Reduce the heat to low, then pour in one cup of heavy cream, stirring continuously until the sauce becomes smooth and creamy. Let it bubble gently for about 2 minutes.

Incorporate half a cup of grated Parmesan cheese into the sauce, stirring until it melts and combines beautifully. Adjust seasoning with salt and pepper.

Drain your cooked pasta and add it directly into the skillet with the creamy sauce, tossing gently to coat. Adjust sauce consistency with reserved pasta water if needed.

Plate your delicious Creamy Tomato Garlic Pasta while it’s hot, garnishing with extra Parmesan cheese and fresh basil.