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1
To soften the peperoncini: Remove the stems, put them in a heatproof bowl or measuring cup, and pour over them 2 cups of boiling water.
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2
Let them soak for several hours (preferably overnight), until they are very pliable.
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3
To make the pepper pesto: Drain the peperoncini (discard the soaking water), and put them in the bowl of the food processor with 6 tablespoons of the olive oil.
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4
Process to a smooth paste (though you may see a few seeds), scraping down the sides several times.
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5
If you are not using the pesto right away, pack it into a small container, smooth the top, and cover the pesto with a thin film of olive oil (a little will go a long way).
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6
To toast the bread crumbs: Spread them on a rimmed baking sheet and place it in a 350 oven.
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7
Bake the crumbs for about 8 minutes, shaking the pan a couple of times, until theyre crisp and golden.
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8
When you are ready to cook the pasta, fill the large pot with water and 1 tablespoon salt, and heat to a rolling boil.
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9
Drop in the bucatini, stir to separate the strands, return the water to a boil, and let it cook, stirring occasionally.
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10
As soon as the bucatini goes in the pot, pour the remaining olive oil into the big skillet, and set it over medium-high heat.
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11
Scatter in the sliced garlic, and cook for a minute or so, until its sizzling, then scrape in the pepper pesto, spread it over the pan bottom, and let it toast for a minute.
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12
Ladle in about 2 cups of the boiling pasta water, sprinkle in the 1 teaspoon salt and chopped parsley, and stir well.
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13
Bring the water to a boil, and cook until half of it evaporates, about 3 minutes, then lower the heat to keep the sauce barely simmering.
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14
When the bucatini is al dente, lift it from the pot, let drain for a moment, and drop it into the skillet.
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15
Toss pasta and sauce together until all the strands are evenly coated.
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16
Turn off the heat, sprinkle on the grated cheese, and toss; scatter the toasted bread crumbs over the top, and toss a final time.
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17
Serve immediately in warm bowls.
