-
1
Cut off the crust of the bread chunk, and with your fingers tear the interior of the bread into irregular shreds, 1/4 inch or a bit largerbig enough to crunch nicely when toasted.
-
2
For a pound of pasta, shred 2 full cups of the rough crumbs.
-
3
Heat at least 6 quarts of water, with 1 tablespoon salt, to a rolling boil in the big pot, and add the bucatini.
-
4
Bring it back to the boil, and cook, partially covered, until al dente.
-
5
As soon as the pasta is in the pot, pour 1/2 cup olive oil into the big skillet, set over medium-high heat, and scatter in the garlic slices.
-
6
Cook for a couple of minutes, until the garlic is sizzling and fragrant but still pale.
-
7
Drop in the torn bread crumbs, and stir and tumble them over to coat with oil.
-
8
Keep tossing as they start to toast and color, sprinkle the oregano over the pot, and continue stirring and tossing.
-
9
Lower the heat to avoid burning, and as soon as the crumbs and garlic slices are deep gold and crisp, turn off the heat.
-
10
Meanwhile, keep checking the pasta for doneness.
-
11
As soon as it is cooked al dente, lift out the bucatini with tongs and a spider, let the water drain off for just a second or two, then drop it into the skillet.
-
12
Turn the heat up a bit, and immediately toss the pasta with the bread crumbs and garlic.
-
13
Sprinkle on 1/2 teaspoon salt, and keep tossing.
-
14
If the crumbs absorbed all the oil and the pasta seems dry, drizzle over them 2 or more tablespoons extra-virgin olive oil, and toss well.
-
15
Taste, and season with more salt if needed.
-
16
Finally, sprinkle on the parsley (and grated Canestrato Pugliese, if you have it, or other pecorino), toss, and serve right away.
