Bring a large pot of salted water to a boil, then add the spaghetti and cook until just al dente, about 8-10 minutes. Drain and set aside.
Heat olive oil in a skillet over medium heat until it shimmers and begins to gently ripple, releasing a subtle garlic aroma.
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant and lightly golden, being careful not to burn it.
Stir in the chopped tomatoes, cooking for about 5 minutes until they soften and begin to break down, creating a chunky, vibrant sauce.
Pour in the heavy cream and stir well, allowing the sauce to simmer gently until it thickens slightly, about 3-5 minutes, producing a smooth, velvety texture.
Add the chopped basil and season with salt and black pepper, then stir to combine and infuse the sauce with fresh herbal aroma.
Transfer the cooked pasta into the skillet with the sauce, tossing gently to ensure every strand is coated and glossy.
Cook together for another minute so the flavors meld and the pasta absorbs some of the creamy sauce, creating a harmonious dish.
Serve immediately, garnished with additional basil leaves for a fresh finish and vibrant presentation.
