Bucatini Recipe

Cook the Bucatini

In a large pot of salted boiling water, add the bucatini pasta. Cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.

Prepare the Garlic Crumbs

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and toast until golden brown, about 2-3 minutes. Add the bread crumbs and stir to combine, cooking until the crumbs are golden and crispy. Remove from heat and set aside.

Make the Red Sauce

In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the tomato sauce and Calabrian chili paste. Simmer for about 10 minutes, stirring occasionally. Season with salt and black pepper to taste.

Combine the Ingredients

Once the bucatini is cooked, drain it and return to the pot. Pour the red sauce over the pasta, adding the oven-dried tomatoes and fresh basil leaves. Toss everything together until well combined.

Serve

Serve the bucatini in bowls, topping each serving with the toasted garlic crumbs and a sprinkle of grated Parmesan cheese. Garnish with additional basil if desired.