I wound up kind of following this recipe but then adding in an idea from another recipe and adding in cubes of cheese (to pump up the protein). My recipe (limited somewhat by not remembering to buy any fresh herbs at the grocery store) was like this:
6 T olive oil
add 5 fat cubes of minced garlic. As they go golden ....
add in breadcrumbs and fry till golden. I can't tell you how much to use as I put in way too many. Probably a few T would do - I think I added almost a cup!
At this point I stirred in 1-2 T dried parsley (as I had no fresh and had forgotten to buy basil either), then added ....
2 cans of chopped tomatoes in sauce ...
and let it all cook for a while, all the while going OMG I put in too many breadcrumbs. Probably one can would be okay if you hadn't biffed the breadcrumbs like I did. Also note that while many of the recipes I linked to recommended raw tomatoes, or cooking raw tomatoes, that actually wasn't the flavor profile of what I had in Catania - no surprise as it's not exactly tomato season!
The bucatini finished cooking, I drained it, then dressed it with really good olive oil, then smooshed in some of the sauce, then added chunks of young pecorino and served it with grated manchego on the side to put on top.
Conclusion: delicious. Key ingredient: garlic and breadcrumbs! The cheese was not the crack-like component of the original recipe, which is good to know as for whatever reason Asiago seems much harder to find in London than it was in the US.
Next recipe: pasta with a RAW GARLIC sauce. I am looking forward to this! Also, having trishpiglet and babysimon for dinner was a great time and I'm happy I was able to distract them from my lack of dessert options by giving them Marsala. Now I can go and read a trashy Charlaine Harris mystery and consider my evening well spent!