Remember Spaghettios as a kid? Cirles of pasta with glutinous tomato sauce out of a can. Surely you've outgrown these by now. Nobody older than 12 would admit eating this stuff. The kid targeting is clear from the official Spaghettios website, http://www.campbellsoup.com/spaghettios.asp
But let's update the recipe to take advantage of the overflow of basil that may be in your garden right now. I dedicate this recipe to my find colleague and co-worker from Milano, Andrea Basilico, and call these Basilicos.
First, prepare 8 oz (225 g) of Anelletti pasta according to package directions. This will look like this when done.
Second, while the pasta is cooking, cut and coarsely chop about half a cup (125 ml) of fresh basil.
Fill with olive oil to about the 1/4 cup (60 ml) line.
Fill the remainder of the cup with grated parmesean cheese, so the cup looks like the picture. Add a dash of salt.
Third, when the pasta is finished cooking, drain and mix in the cup of basil mixture, so the end result looks like the final picture. Add fresh ground black pepper to taste.