Combine 12 cups water, salted as you would for pasta, and KAMUT® Khorasan Bulgur Wheat in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until KAMUT® Khorasan Bulgur Wheat is tender but still chewy, about 45-50 minutes. Drain well.
In a skillet, sauté garlic in olive oil. Before the garlic browns, add KAMUT® Khorasan Bulgur Wheat and basil. Heat on medium for 5-7 minutes, stirring constantly. Transfer mixture from skillet to serving bowl. Add oregano, butter and pepper. Mix well. Top with grated Parmesan cheese and serve hot.
OPTIONAL: dice roma tomatoes and/or zucchini and sauté with garlic in pan.