Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

In a pan, heat olive oil over medium heat. Add whole garlic cloves and sauté until lightly golden, then remove. Option to mash this up and add back into the sauce later or just keep the garlic-infused oil for a more mild garlic flavour.

Add golden cherry tomatoes to the pan. Sauté for 5 minutes until they begin to break down. Mash with a spoon and season with salt and pepper.

Stir in heavy cream and mix well. Lower the heat to medium-low.

Add the cooked pasta to the sauce. Stir, adding reserved pasta water to help it combine.

Garnish with fresh basil and parmesan. Serve immediately!