Step-by-Step Instructions:

1. Cook the Bucatini Pasta:
   • Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the boiling water.
   • Add the bucatini pasta and cook according to the package instructions, usually around 10-12 minutes, or until al dente.
   • Once done, reserve 1 cup of pasta water for later use, then drain the pasta. Do not rinse.
2. Make the Tomato Sauce:
   • While the pasta cooks, heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.
   • Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and golden (be careful not to burn it).
   • Pour in the crushed tomatoes or tomato sauce, stir, and bring to a simmer.
   • Add the dried oregano (or fresh basil), red pepper flakes (if using), and season with salt and pepper to taste.
   • Let the sauce simmer for 5-7 minutes to allow the flavors to meld together. If you want a creamier sauce, add 1/2 cup of heavy cream and stir well.
3. Combine Pasta and Sauce:
   • Add the drained bucatini pasta to the skillet with the simmering sauce.
   • Pour in a splash of the reserved pasta water and toss everything together gently using tongs or a pasta fork. This helps the sauce stick to the noodles and creates a silky texture.
   • Continue to toss for 2-3 minutes, allowing the pasta to soak up the sauce.
4. Add Cheese and Serve:
   • Stir in the grated Parmesan cheese for extra creaminess and flavor.
   • Once everything is well-mixed, taste and adjust seasoning with more salt or pepper, if needed.
   • Serve the bucatini pasta in bowls, garnishing with fresh basil leaves and a drizzle of extra virgin olive oil if desired.
5. Enjoy!
   • Serve immediately with additional cheese on top if you like. Pair with a side salad or garlic bread for a complete meal.