Add oil to pressure cooker then pasta.
Cover with just enough water to coat but do not add more water than pasta.
Bring the water right to the top of pasta and NO More.
Close lid on the pressure cooker
Select Rice setting and decrease time to 5 minutes. (even if you cook 2 pounds do not increase time)
Once time cycles and the pressure cooker signals do Quick Release (using a towel to cover pressure release valve in case of a spattering of carbs)
Drain pasta in a strainer but allow the strained water to be captured into a glass bowl.
Set aside reserved water.
Wipe pressure cooker liner.
Replace to pressure cooker cooking base.
Now change pressure cooker settings to Sauté/Fry.
Add in Garlic cloves that are chopped as well as minced garlic.
Quickly and ‘lightly’ brown garlic.
Once browned add in salt and 1 C of water, allowing this to bubble (like a boil).
Turn off and add in basil leave, return pasta to pressure cooker, add lightly add milled pepper & optional red pepper flakes.
Top off with Parmesan cheese.
Serve warm.