Bring a big pot of salted water to a boil and cook the pasta according to the package directions. Save about a cup of the pasta water before draining.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about a minute until it smells amazing — don't let it brown.
Pour in the chopped tomatoes and let them simmer for 5 minutes, stirring occasionally.
Stir in the cream and let everything bubble together for another 3-4 minutes. Season with salt and pepper.
Toss the drained pasta into the sauce, adding a splash of the reserved pasta water to loosen if needed.
Sprinkle with parmesan, toss again, and serve immediately topped with fresh basil if you have it on hand.