- 1 pound bucatini pasta
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- One 28-ounce can tomato puree
- 2 dry bay leaves
- A Parmesan rind
- 2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.