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

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté until golden brown, about 30 seconds.

Incorporate diced ripe tomatoes into the skillet and season with salt and pepper. Simmer for 5 minutes to soften tomatoes.

Reduce heat to low, pour in the heavy cream, and stir until well combined. Cook for an additional 2-3 minutes.

Add the cooked pasta to the skillet, tossing it in the sauce until evenly coated. If too thick, add reserved pasta water.

Serve garnished with fresh basil and grated Parmesan cheese if desired.