This pasta dish is deeply rooted in Puglian culinary traditions: The breadcrumbs are a substitute for cheese, which for a long time was a luxury for many peasants. The crumbs make the dish richer and more rustic, so this simple dish can satisfy discerning palates while still being very affordable and quick. Serve with a chilled Puglian rosé.
1. Bring 2 quarts (1.9 L) of water to a boil. Salt the water and add the bucatini. Following the package instructions, cook the pasta to al dente.
2. Meanwhile, in a small pan, heat the olive oil over medium-high heat. Add the breadcrumbs and sauté until they start to change color, making sure not to burn them. Set aside.
3. Warm up the tomato sauce and toss it with the bucatini. Add the salt. Sprinkle with the breadcrumbs and serve hot.
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