Bring a large pot of salted water to a rolling boil. Cook spaghetti or fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until golden brown.

Stir in canned or fresh diced tomatoes. Season with salt and pepper. Simmer for about 5 minutes.

Reduce heat and stir in the heavy cream, cooking for an additional 3-5 minutes to thicken.

Add drained pasta to the skillet, tossing gently to coat. Add reserved pasta water if the sauce is too thick.

Plate the pasta and garnish with fresh basil leaves. Optionally, sprinkle with grated Parmesan cheese.