In a large pot over medium heat, warm olive oil and sauté minced garlic until fragrant (about 1 minute).

Add penne pasta and canned tomatoes, along with enough water or broth to cover by an inch. Stir gently.

Bring to a gentle boil, then reduce heat to low and cover. Simmer until pasta is al dente (approximately 10-12 minutes).

Lower heat further and stir in heavy cream gradually until desired consistency is reached.

Mix in grated Parmesan cheese until melted and season with salt and pepper.

Toss in fresh basil just before serving.