Alright, apron on — or don’t, I never do.

Dump everything in the pot. No joke. Pasta, broth, veggies, oil, seasonings — the works.

Set it on medium heat.

Give it a good stir to keep the pasta from sticking.

Now… just let it do its thing. Stir every couple of minutes.

Watch as the liquid slowly disappears and the sauce gets creamy. It’s wild.

Around 10–12 minutes, check the pasta. It should be just soft enough — al dente, as the fancy folks say.

Turn off the heat. Add cheese and basil. Stir again.

Taste it. Add salt if it needs a little something.

That’s it. No draining, no straining, no nonsense. You’ll end up with a pot of happiness that looks way fancier than it should.

So yeah, about that starch thing — when pasta cooks, it releases starch, right? Normally that’s wasted water. But here, the starch stays, thickening your sauce naturally.

It’s like a self-saucing miracle.

You don’t need cream, butter, or flour — the pasta literally does the job for you.

And because everything cooks together, the noodles actually absorb the flavor of the sauce instead of just sitting in it afterward. It’s why this tastes so different from the old “boil pasta + add sauce later” deal.

Trust me, once you taste it, you’ll get it.