Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.

In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for about 5 minutes until they start to soften.

Toss in the minced garlic and cook for an additional 2 minutes. You want that lovely garlic aroma wafting through your kitchen!

Lower the heat. Pour in the heavy cream and stir to combine. Let it simmer for about 3-4 minutes until it thickens slightly.

If you notice your sauce is too thick, just add a bit of the reserved pasta water.

Add your drained pasta to the skillet, stirring to coat it well in that creamy sauce.

Toss in the grated Parmesan and mix until melted and creamy.

Finally, add the chopped basil, salt, pepper, and red pepper flakes if using. Give it a good stir to combine everything nicely.

Plate it up while it’s still warm, garnishing each dish with more fresh basil and extra Parmesan if desired.