Bring a large pot of salted water to a boil over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set it aside, reserving a splash of pasta water for later.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant and golden brown.

Pour in 1 cup of heavy cream into the skillet and stir gently to combine, allowing it to reach a gentle simmer for about 3-4 minutes.

Gradually whisk in 1 cup of grated Parmesan cheese into the simmering cream sauce, and stir until the cheese completely melts.

Add ½ teaspoon of salt and ¼ teaspoon of black pepper to the sauce, stirring to combine. Adjust seasoning as needed.

Add the cooked penne pasta to the skillet and toss gently for about 1-2 minutes, allowing the pasta to absorb flavors from the sauce.

If using cherry tomatoes, fold in ½ cup of halved tomatoes and let them warm through for about 1 minute.

Remove the pan from heat and serve hot, garnishing with fresh basil or parsley if desired.