Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve a cup of the starchy water, drain the rest, and set aside.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes.

Add the diced tomatoes to the skillet and let it simmer for about 5 minutes, stirring occasionally.

Reduce heat to low and gradually stir in the heavy cream. Allow to bubble gently for about 2 minutes.

Remove from heat and mix in grated Parmesan cheese until melted. Season with salt and pepper.

Add the drained pasta to the sauce and toss to coat, adding reserved pasta water as needed for consistency.

Serve warm with extra Parmesan cheese on top and optional garnishes like fresh basil or olive oil.