Begin by bringing a large pot of salted water to a rolling boil. Add your spaghetti or preferred pasta, cooking it until al dente, about 8–10 minutes. Reserve about 1 cup of the pasta water, then drain the pasta and set it aside in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Incorporate the chopped fresh tomatoes into the skillet. Stir continuously for 5–7 minutes, allowing the tomatoes to break down and release their juices, forming a chunky sauce.

Reduce the heat to low and stir in 1 cup of heavy cream, blending well. Allow it to simmer for about 2 minutes, stirring occasionally.

Add in ½ cup of grated Parmesan cheese, stirring until it melts completely. Season your sauce with salt and pepper to taste.

Add the drained pasta to the skillet, tossing it gently with the creamy tomato sauce until fully coated. If the sauce is too thick, gradually stir in some reserved pasta water.

Finish by folding in a handful of freshly torn basil leaves, incorporating them gently into the pasta.

Plate your Creamy Fresh Tomato Garlic Pasta, garnishing with additional grated Parmesan, if desired, and serve immediately.