Bring a large pot of salted water to a boil over high heat.

Add the bucatini to the boiling water in the pot and cook according to the package directions until it is tender but still has a slight chew.

Pour the canned tomatoes into a bowl and crush them by hand until they are broken into small, rustic chunks.

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Add the sliced garlic and cook for 1 to 2 minutes until fragrant and soft but not browned.

Stir in the tomato paste and cook for 1 minute and add the crushed tomatoes, capers, and olives to the skillet.

Reduce the heat to low and let the sauce simmer gently while you cook the pasta.

Before draining the pasta, carefully scoop out 1/2 cup of the starchy cooking water and set it aside.

Drain the pasta and add it directly into the skillet with the sauce, pouring in the reserved pasta water to help the sauce coat the noodles evenly.

Toss everything together over medium heat for 1 minute until the sauce is glossy and clings to the pasta.

Remove from heat, stir in half of the parsley and half of the cheese.

Serve immediately with the remaining parsley and cheese sprinkled on top. Sprinkle the pecorino romano over the top before serving.