Prep 0 mins
Cook 35 mins
- 3⁄4 cup extra-virgin olive oil, plus more for drizzling
- 8 garlic cloves, smashed and peeled
- 1 teaspoon chili flakes
- 2 cups san marzano tomato puree
- kosher salt
- 1 lb bucatini pasta
- 1⁄4 cup finely chopped basil
- 1⁄4 cup finely chopped mint
- 1⁄4 cup finely chopped flat leaf parsley
- 1 tablespoon unsalted butter
- 3 tablespoons finely grated parmigiano-reggiano cheese
- 1⁄4 teaspoon freshly cracked black pepper
- scant 3 tablespoons finely grated pecorino romano cheese, plus more if desired
- In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat. Add the garlic and cook until fragrant and golden, about 3 minutes. Add the chili flakes and cook for 30 seconds more. Add the tomato puree, season with salt to taste, and cook until the oil separates, the tomato solids start to fry, and the sauce has thickened, 10 to 12 minutes. Add 2 tablespoons water to the pan. Remove from the heat.
- In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
- Toss the bucatini into the skillet with the tomato sauce, herbs, and butter. Cook over medium heat until the pasta is just al dente, 1 to 2 minutes. Stir in the Parmigiano-Reggiano and pepper, adding more water if the sauce seems dry.
- Divide the pasta among individual serving plates or bowls and finish each with 2 teaspoons or more Pecorino Romano and a drizzle of olive oil.