1/2 cup bucatini pasta
2 tablespoons garlic oil
Pinch red pepper flakes
2 cloves garlic
1/2 cup tomato fondue pomodoro sauce
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan
1 tablespoon torn fresh basil, plus more for garnish
1 tablespoon chopped fresh parsley
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