Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the fusilli col buco (or pasta of choice) & cook, stirring occasionally to prevent sticking, to al dente. (Al dente cooking time is typically noted on package directions.) Once the pasta reaches al dente, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, & set aside. Drain the pasta – but do not rinse – & set aside.
To a large skillet over medium heat, add the olive oil, tomatoes, sliced garlic, & 2 sprigs of whole basil. Season with red pepper flakes and S&P. Stir to combine well, coating in the olive oil. Cook 10-12 minutes, stirring occasionally, until the tomatoes soften. Once softened, use the back of a wooden spoon to gently press the tomatoes against the surface of the pan, helping them to burst open. Stirring often, continue to cook 3-5 minutes longer or until the burst tomato sauce is as reduced as you like. Fish out the spent basil sprigs & discard.
Add the cooked pasta to the skillet, along with the sliced basil & lemon juice. Toss to combine well – the burst tomato sauce should evenly coat the pasta. Adjust as desired – add in some of the reserved pasta water if the sauce needs to loosen up a little; increase heat to medium-high if sauce needs to reduce & tighten up a bit. Cook 1-2 minutes longer, allowing the pasta to meld with the burst tomato sauce. Remove from the heat & toss in the shaved parmesan.
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