Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the crushed tomatoes, salt, and pepper. Stir and let simmer for about 5 minutes.

Reduce the heat to low and stir in the heavy cream and chopped basil. Cook for another 3-5 minutes until heated through.

Add the cooked pasta to the sauce and toss to coat evenly.

Serve hot, topped with grated Parmesan cheese and additional basil if desired.