Garlicky Gochujang Tomato Bucatini

1. **Prepare the Tomatoes:** - Preheat the oven to 200°C (390°F).

- Place the canned whole tomatoes in a roasting dish, crushing them lightly with your hands.

- Add 4 cloves of crushed garlic, 2 tablespoons of olive oil, and season with salt and pepper.

- Roast in the oven for 20 minutes until the tomatoes are blistered and soft.

2. **Cook the Pasta:** - While the tomatoes roast, bring a large pot of salted water to a boil.

- Add the bucatini and cook until al dente, following package instructions.

- Reserve 1 cup of pasta water, then drain the pasta and set aside.

3. **Sauté Aromatics:** - In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil.

- Add the remaining 2 cloves of minced garlic and sauté until fragrant, about 1 minute.

4. **Combine Sauce Ingredients:** - Add the tomato paste and gochujang to the skillet, stirring to combine.

- Pour in the white wine, scraping up any browned bits from the bottom of the skillet.

- Let the mixture simmer for 2 minutes to reduce slightly.

5. **Add Roasted Tomatoes:** - Carefully add the roasted tomatoes to the skillet, including any juices.

- Stir to combine and let the sauce simmer for an additional 5 minutes.

6. **Incorporate Cream and Butter:** - Pour in the heavy cream, stirring to create a smooth sauce.

- Add the unsalted butter, stirring until melted and the sauce is glossy.

7. **Combine Pasta and Sauce:** - Add the cooked bucatini to the skillet, tossing to coat the pasta evenly with the sauce.

- If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.

8. **Finish and Serve:** - Tear fresh basil leaves and stir them into the pasta.

- Serve hot, garnished with grated Parmesan cheese if desired.