Garlicky Gochujang Tomato Bucatini

Ingredients

For 4 servings

• •1 lb (450 g) dried bucatini
• •3 c. à soupe (45 ml) extra-virgin olive oil
• •1 head (about 12 cloves) garlic, thinly sliced
• •4 c. à soupe (60 ml) gochujang
• •1 (24.5-ounce; 695 g bottle) passata (see notes)
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •Ricotta, for serving
• •Freshly ground black pepper, for serving
• •Torn basil leaves, for serving

Method

1. 1.For the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, following timing on package's instructions. Reserve 1/2 cup pasta water, then drain.
2. 2.While water comes to a boil, in a large skillet, combine oil and garlic and cook over medium-low heat, stirring occasionally, until garlic is soft, fragrant, and just turning pale golden, 5 to 7 minutes. Add gochujang and cook, stirring frequently, until it loosens and darkens slightly, about 1 minute.
3. 3.Stir in passata and salt. Bring a simmer and cook over medium-low heat until flavors meld and sauce slightly thickens, 8 to 10 minutes; lower heat as needed if sauce begins to bubble aggressively. Remove from heat until bucatini is ready.
4. 4.Return tomato-gochujang sauce to a gentle simmer over medium-low heat. Add drained bucatini and 1/2 cup reserved pasta water. Stir until well-combined and sauce clings to the bucatini, about 1 minute. Season with salt to taste, if needed.
5. 5.To Serve: Transfer pasta to serving bowls, top with a dollop of ricotta, black pepper, and basil leaves.