1. Begin by cooking the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Pour in the crushed tomatoes, stirring to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
4. Reduce the heat to low and slowly stir in the heavy cream. Watch as the sauce transforms into a beautiful pink hue, reminiscent of sunsets over the Monterey coastline.
5. Add the Parmesan cheese, oregano, salt, and pepper, stirring until the cheese has melted and the sauce is smooth and creamy.
6. Toss in the cooked pasta, ensuring each piece is well coated with the sauce. Stir in the fresh basil leaves.
7. Allow the flavors to come together for another 2-3 minutes on low heat, then serve hot, garnished with extra Parmesan and basil if desired.

As you cook, remember to taste and adjust the seasoning to your liking. Cooking should be as much about intuition as it is about following a recipe, a lesson ingrained in me by my mother and grandmother.