Cook the spaghetti according to package instructions until al dente, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Add the canned diced tomatoes along with their juices to the skillet, stirring to combine. Season with dried oregano, salt, and pepper, and let the mixture simmer for about 10 minutes.

Stir in the heavy cream and let it simmer for an additional 5 minutes, stirring occasionally.

Add the cooked spaghetti to the sauce, tossing gently to coat. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Serve immediately, garnished with fresh basil for a pop of color and freshness.