Pasta with Tomato Cream Sauce

This was perfect for a fun, low-key dinner to celebrate my mom's birthday. It was really good and really easy, so I was able to spend more time hanging out with my fam.

Olive oil

2 (14.5 oz.) cans diced tomatoes

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup heavy cream or half and half (the half and half is good but it's definitely better with the heavy cream)

1/2 cup grated Parmesan

16 oz. rotini pasta

Heat skillet over medium-high heat and drizzle about 3 teaspoons of olive oil in pan. Add garlic and cook until fragrant. Meanwhile, cook pasta. Add tomatoes to skillet and simmer over medium heat for about 5 minutes, or until the tomato chunks start to soften. With a spatula lightly mash the tomato chunks to release the juices. Continue to simmer until sauce thickens slightly, about 5 minutes. Add cream and cheese and cook 1 more minute. Add pasta and toss to coat. Serve immediately with a little more Parmesan sprinkled on top.