Bring a large pot of salted water to a boil and cook fusilli pasta until al dente. Reserve 1/2 cup pasta water before draining. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant. Add tomatoes, salt, pepper, and Italian seasoning and simmer for 8–10 minutes. Add cooked fusilli to the skillet and toss with the sauce, adding pasta water if needed. Stir in basil and Parmesan and serve immediately.