Bucatini with Olives, Sun-Dried Tomatoes, and Basil

Ingredients

• 1 wedge Parmigiano-Reggiano
• freshly ground black pepper
• Sea salt
• extra-virgin olive oil
• 24 oil-packed sun-dried tomatoes
• ½ cup parsley leaves
• 3 cups basil leaves
• + 3 more ingredients
• • ¾ cup black olive tapenade
  • Kosher salt
  • 12 ounces bucatini

Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly co...

View full recipe at Epicurious