Begin by bringing a large pot of salted water to a boil. Add the fettuccine (or your choice of pasta) and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining, then set the pasta aside.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be cautious not to burn the garlic, as this will impart a bitter taste to your sauce.

Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together.

Reduce the heat to low, then slowly pour in the heavy cream, stirring until the mixture is well combined and creamy. Bring the sauce back to a gentle simmer, allowing it to thicken slightly for 5 minutes.

Add the cooked pasta directly into the skillet with the creamy tomato sauce. Toss gently to coat the pasta thoroughly. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired consistency.

Remove the skillet from heat and stir in the grated Parmesan cheese until it's melted and well incorporated. Taste and adjust seasoning with additional salt, pepper, or Parmesan if desired.

Serve the creamy tomato basil pasta immediately, topped with chopped fresh basil and additional grated Parmesan for an extra touch of flavor. Enjoy your delicious meal!