Bring a large pot of salted water to a rolling boil, add pasta and cook until al dente for 8-10 minutes. Drain, reserving a cup of pasta water.

In a skillet, heat olive oil over medium heat and sauté minced garlic for 2 minutes until golden brown.

Add can of diced tomatoes with juices, increase heat to medium-high and simmer for 5 minutes, stirring occasionally.

Reduce heat to medium and stir in heavy cream; bubble gently for about 2 minutes.

Add freshly grated Parmesan cheese, stir until melted, season with salt and pepper.

Toss drained pasta in the skillet with sauce, add reserved pasta water if the sauce is too thick.

Serve hot, garnished with extra Parmesan cheese if desired.