Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, make the sauce. To a blender, add the entire can of tomatoes (with their juices), olive oil, garlic cloves, and 1 tsp salt. Blend on high until completely smooth.

Pour the smooth tomato sauce into a large skillet or pot. Bring to a gentle simmer over medium heat and cook for 5 minutes.

Reduce heat to low. Stir in the heavy cream and warm through (do not boil).

Add the drained al dente pasta to the sauce. Toss to combine, adding a splash of the reserved pasta water until the sauce reaches your desired consistency.

Remove the skillet from the heat. Stir in the torn basil and butter (if using) until the butter is melted and the basil is wilted.

Taste and adjust seasoning with more salt if needed.

Serve immediately, garnished with more fresh basil, a crack of black pepper, a drizzle of olive oil, and grated Parmesan cheese.