Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Save ½ cup of the pasta water, then drain the pasta well. Put the pasta back into the pot.

In a large nonstick skillet, melt the butter over medium heat. Add the garlic and a pinch of salt, cooking for about 30 seconds until fragrant. Pour in the cream and add the goat cheese. Stir continuously until the cheese melts and the sauce starts to thicken, approximately 5 minutes. Toss in the tomatoes and cook for an additional 2-3 minutes until they soften.

Combine the cream mixture, chopped basil, and reserved pasta water with the pasta in the pot. Mix thoroughly until everything is well coated. Move the pasta to a serving bowl and garnish with fresh basil.