Salt
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