Cook the fettuccine in a large pan of salted water over high heat. Cook until the pasta is al dente. Drain the pasta well and set aside. While the pasta is cooking, place the tomatoes and their liquid in a large skillet over medium-high heat. Bring the liquid to a boil then reduce the heat to a simmer. Let the tomatoes simmer, uncovered, for 5 minutes or until some of the liquid has reduced and the sauce has thickened slightly. Stir the pasta and basil into the sauce and mix well. Let the pasta and pomodoro sauce cook for 1-2 minutes, stirring gently. Season the pasta and sauce, if needed, with salt and pepper. Divide the fettuccine pomodoro between individual serving bowls. Garnish each with shaved Parmesan and fresh basil, if desired. Serve immediately.