Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown.

Stir in the diced tomatoes (with juices), heavy cream, dried basil, and dried oregano. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.

Season the sauce with salt and pepper to taste. Add the drained pasta to the skillet and toss gently to coat the pasta in the sauce.

Remove from heat and stir in grated Parmesan cheese until melted. Serve garnished with fresh basil leaves if desired.