1. Begin by cooking the pasta according to the package instructions. Once al dente, drain and set aside, reserving about a cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
3. Pour in the freshly squeezed orange juice and bring to a gentle simmer. Allow it to reduce slightly, about 5 minutes, to concentrate the flavors.
4. Stir in the orange zest, heavy cream, and dried basil. Continue to simmer for another 3-4 minutes, allowing the sauce to thicken.
5. Reduce the heat to low, then add the grated Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing it gently to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
7. Garnish with fresh basil leaves and serve immediately, savoring the vibrant flavors reminiscent of an Italian summer.

This recipe is not just about precision but also about feeling, much like the improvisational spirit my mother instilled in me. Trust your instincts, and let the sauce speak to you.