Boil a pot of well-salted water (so it tastes like the ocean).
Meanwhile, heat a pan with enough oil to cover the bottom (about ¼ cup), add the crushed garlic clove cook until golden brown. Remove and discard the garlic when it’s brown.
Add the tomatoes and add ladleful of heated salted water.
Let the tomatoes cook slowly, crushing them with the help of a kitchen spoon to make the sauce creamy; when they are well cooked, put them aside.
Cook the bucatini until “al dente.” Keep a ladle of pasta water in case you need to add some to the sauce. Drain and add the pasta to the sauce, stir in the cheese, and cook for the remaining time and until it’s creamy.
Before serving, top with add extra virgin olive oil, parmesan cheese and garnish with a freshly cut basil leaf.
Mezzatorre Hotel's Bucatini allo Scarpariello Pasta https://thetasteedit.com/bucatini-allo-scarpariello/