Prepare a large pot of salted water and bring it to a boil, then cook pasta according to package instructions for 8-10 minutes. Reserve 1 cup of pasta water, drain, and set aside.

Preheat the oven to 400°F (200°C). Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes until golden and fragrant.

In a large skillet over medium heat, add olive oil and roasted garlic, lightly mashing it. Add chopped tomatoes and cook for 5 minutes until softened.

Pour in the heavy cream, bring to a gentle simmer, and cook for 3-5 minutes until thickened. Add a pinch of salt.

Add the drained pasta to the sauce, mixing to coat. Adjust consistency with reserved pasta water as needed.

Stir in chopped basil and Parmesan cheese until melted. Simmer for another minute to infuse flavors.

Spoon the pasta into serving bowls, garnish with extra basil and red pepper flakes, and serve warm.