1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and reserve ½ cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and sauté until blistered and softened, about 6–8 minutes.

3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.

4. Stir in tomato paste and cook for 1–2 minutes to enhance its richness.

5. Pour in heavy cream and mix until the sauce is well combined.

6. Transfer the sauce mixture to a high-speed blender or use an immersion blender to puree until smooth.

7. Return the sauce to the skillet over low heat. Add Parmesan cheese and stir until melted.

8. Add the drained pasta to the skillet. Toss to coat evenly in the sauce. Use reserved pasta water if needed to loosen the sauce.

9. Season with salt, black pepper, and top with fresh basil or parsley. Serve immediately.