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1
Bring a large pot of salted water to a boil.
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2
Add the bucatini and cook to al dente according to package directions.
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3
Drain, reserving 1/2 cup pasta water.
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4
Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil.
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5
When the butter is melted, add the garlic.
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6
Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind.
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7
Simmer for 10 minutes.
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8
Add the basil and simmer for a few more minutes until the sauce is thickened.
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9
Stir in the reserved pasta water and cooked bucatini.
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10
Toss to coat the bucatini in the sauce.
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11
Season with salt and pepper.
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12
Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
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13
This recipe was created by a contestant during a cooking competition.
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14
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
