Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente, which usually takes around 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside, reserving a cup of pasta water for later use.

In a large skillet, heat two tablespoons of olive oil over medium heat until shimmering, about 1 minute. Add the finely chopped garlic and sauté it for roughly 1 minute, stirring frequently until it becomes fragrant but not browned.

Once the garlic is aromatic, add 400 grams of canned or fresh tomatoes to the skillet. Stir the mixture and let it simmer uncovered for about 5-7 minutes until the tomatoes break down and thicken slightly.

Lower the heat to medium-low and gradually stir in 200 ml of cream into the tomato mixture. Allow it to simmer gently for an additional 3-4 minutes, stirring occasionally.

Add 100 grams of grated Parmesan to the skillet, stirring it in until completely melted and incorporated.

Taste the sauce and sprinkle in salt and pepper to enhance the flavors.

Add the cooked pasta directly into the skillet, tossing it gently in the sauce until fully coated.

To finish, plate the creamy tomato garlic pasta and garnish with fresh basil. Serve immediately.