Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve a cup of pasta water before draining.*
In the meantime, melt the butter in a large saute pan or skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
Add the chopped tomatoes and sauté for about 3 minutes, until they begin to soften a little.
Reduce heat to medium-low and stir in the cream. Simmer until it starts to thicken, about 5 minutes. Stir in the shredded parmesan cheese. Season with salt and pepper to taste.
Drain the cooked pasta and toss it with the sauce until well coated. Add a splash or two of pasta water if you'd like the sauce to be thinner. Sprinkle with chopped basil and additional parmesan if desired, and serve.
Video
Notes
*For larger portions and a slightly less saucy dish, you can use a full lb of pasta.* I like to keep some pasta water to add when reheating leftovers.