Boil the pasta: Bring a large pot of salted water to a boil. Cook trottole pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
Add tomatoes: Stir in cherry tomatoes and sauté for 3–4 minutes until they soften and release their juices.
Make the sauce: Lower the heat, pour in the heavy cream, and stir. Add Parmesan cheese and stir until melted into a smooth sauce. Season with salt and pepper. Add pasta water to thin the sauce if needed.
Combine pasta and sauce: Toss the cooked trottole into the skillet. Stir to coat every spiral. Add fresh basil and mix gently.
Serve: Plate hot and garnish with more cheese or herbs if desired. Enjoy immediately!
