Cook the pasta in a large pot of salted water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in crushed tomatoes, season with thyme, salt, and pepper. Let it simmer for 8–10 minutes.
Reduce the heat and stir in heavy cream. Simmer another 2–3 minutes until the sauce thickens slightly.
Toss the cooked pasta in the creamy tomato sauce until well coated.
Sprinkle with Parmesan and fresh basil before serving.