Cook bucatini according to package directions
Heat extra virgin olive oil and butter in a large pan
Add sliced garlic and calabrian chili paste, sauté until fragrant
Add pitted and halved Castelvetrano olives to the pan
Drain pasta and add to the pan with olives and garlic
Add pasta water to create a sauce
Toss in grated parmesan cheese
Add lemon zest and juice
Fold in chopped basil leaves
Season with kosher salt and freshly cracked pepper to taste
Serve topped with toasted breadcrumbs
