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Add all ingredients except for the cheese and additional fresh basil into a straight-sided skillet.
Stir frequently during cooking to ensure everything cooks evenly.
Taste the pasta to check if it's done, adjusting cooking time as necessary.
Once ready, there is no need to strain the pasta as the water has cooked down to become the sauce.
Finish with freshly grated Parmigiano Reggiano and torn leaves of fresh basil, along with coarse salt and black pepper.