Begin by boiling salted water in a large pot, then cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Sauté the minced garlic until it turns a lovely golden brown and fragrant.

Next, add the diced ripe tomatoes along with salt and pepper. Let this simmer for about 5 minutes, allowing the flavors to meld beautifully.

Lower the heat, and gently stir in the heavy cream until the mixture is well blended and creamy.

Toss the cooked pasta into the sauce, stirring until every strand is thoroughly coated.

Serve it warm, topped with fresh basil and, if you desire, a sprinkle of grated Parmesan cheese for that extra touch of richness.