Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and set aside.

In a large skillet over medium heat, heat the olive oil. Add the chopped garlic and sauté for 1 minute until fragrant.

Stir in the cherry tomatoes and cook for 3–5 minutes, or until they begin to burst and soften slightly.

Add the heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.

Stir in the grated Parmesan cheese and allow it to melt into the sauce.

Add the cooked tortellini to the skillet and toss everything together until the pasta is well coated in the creamy tomato sauce.

Season with salt and pepper to taste. If the sauce is too thick, add a splash of pasta water or milk to thin it out.

Remove from heat and garnish with fresh chopped basil and an extra sprinkle of Parmesan, if desired.

Serve warm and enjoy immediately for best taste and texture.