1. Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve one cup of pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
3. Pour in the heavy cream, stirring gently. Let it simmer for a couple of minutes until it thickens slightly.
4. Add the Parmesan cheese gradually, stirring continuously until a smooth sauce forms. Season with salt, pepper, and red pepper flakes if using.
5. Toss in the cherry tomatoes and basil leaves, allowing the tomatoes to soften and release their juices, enhancing the sauce’s flavor.
6. Add the cooked pasta to the skillet, tossing it to coat evenly with the sauce. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
7. Finish with a squeeze of fresh lemon juice for a hint of brightness. Serve immediately, garnished with extra Parmesan and basil if desired.

Remember, just like when I first fixed that over-salted chili, cooking is all about tasting and adjusting. Don’t be afraid to tweak the flavors to suit your palate.