In a large pot, bring water to a rolling boil and add salt. Cook pasta according to package instructions for 8-10 minutes until al dente. Drain and reserve some pasta water.

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

Add canned diced tomatoes to the skillet and simmer for 5 minutes.

Lower the heat and stir in the heavy cream, allowing to bubble gently for 2 minutes.

Add freshly grated Parmesan cheese and mix until melted. Season with salt and pepper to taste.

Toss the drained pasta in the skillet with the sauce, adding reserved pasta water as needed for desired consistency.

Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.