I think the best approach for the pasta dish is to use a simple olive oil base rather than a heavy cream sauce. The key is to get the garlic slightly golden before adding any tomatoes. I usually let it simmer for about twenty minutes so the flavors really come together. Fresh basil makes a big difference too. You can add it at the very end right before serving. If you want some protein, grilled chicken works well on the side. I tried it last weekend with some roasted vegetables and it was a nice combination. The leftovers kept well in the fridge for a couple of days. I also added a pinch of red pepper flakes for a little heat and it worked nicely. Next time I might try it with shrimp instead. Let me know what you think if you give it a try. I can share the exact measurements if you need them.

I found that letting the sauce rest for a few minutes before serving helped the flavors meld together even more. A friend suggested adding a splash of lemon juice at the end and that brightened everything up really well. Let me know how yours turns out.