Fill a large pot with salted water and bring it to a rolling boil over high heat. Add your choice of penne or fettuccine and cook for 8–10 minutes, or until al dente. Drain the pasta, reserving a cup of the pasta water.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add four minced garlic cloves and sauté for about 2 minutes, until fragrant and golden brown.

Add one can of diced tomatoes with their juices into the skillet. Stir well and simmer for about 5 minutes.

Lower the heat and pour in one cup of heavy cream, stirring gently until the sauce is smooth and creamy. Allow it to bubble gently for another 2 minutes.

Stir in ½ cup of grated Parmesan cheese until melted. Season with salt and pepper to taste.

Carefully add the drained pasta to the skillet, mixing thoroughly. If the sauce is too thick, add some reserved pasta water.

Transfer the creamy tomato garlic pasta to serving plates and garnish with additional grated Parmesan cheese. Serve immediately.