Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

Reduce the heat to low. Pour in the heavy cream and stir well. Then add the pesto and mix until combined.

Gently fold in the drained tuna, Parmesan cheese, salt, and black pepper. Let the mixture simmer for 2-3 minutes, stirring occasionally until heated through.

Add the cooked pasta to the skillet, tossing until the pasta is generously coated with the creamy sauce. If you're using cherry tomatoes, fold them in at this stage.

Dish the pasta into bowls, garnishing with fresh basil if desired. Enjoy immediately!