In a large pot, fill it with water and add a generous amount of salt. Boil over high heat, add spaghetti or fettuccine, and cook for about 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3-4 minced garlic cloves and sauté for 1-2 minutes until golden brown.

Stir in 2 cups of diced tomatoes, a pinch of salt and pepper. Simmer for about 5 minutes.

Reduce heat to low, pour in 1 cup of heavy cream, and stir gently. Simmer for another 2-3 minutes until thickened.

Add the drained pasta to the skillet, tossing well to coat. Mix for about 1-2 minutes.

Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese. Serve immediately.