Bucatini with Toasted Breadcrumbs and Garlic

Bring a large pot of salted water to a boil and cook the bucatini according to package directions until al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a wide skillet over medium heat.

Add the breadcrumbs to the skillet and toast, stirring constantly, until golden brown, then remove them from the pan and set aside.

Wipe out the skillet, add the remaining olive oil, and cook the thinly sliced garlic and red pepper flakes over medium-low heat for 3 minutes until the garlic is fragrant and light gold.

Reserve 100 ml of pasta cooking water, then drain the bucatini and add it directly to the skillet with the garlic oil.

Toss the pasta with the reserved water, chopped parsley, and half of the toasted breadcrumbs over low heat until well coated.

Serve immediately topped with the remaining breadcrumbs and grated parmesan.