Eating in Sicily. My dear mother called this fresh tomato sause 'salsa semplice" or simple sauce, as opposed to the ragu sauces that had mainly  meat balls and other meat. Some had artichokes, usually during lent, and others had eggplants etc. I fondly remember meat balls made from sardines! I used my mom's recipe to the letter and the sauce was wonderful but it did not taste the way she made it. I wonder if she used some secret ingredient that she would not reveal. The bucatini were from a store that makes fresh pasta and the cheese was Sicilian pecorino or incanestrato that is a little sharper that the common pecorino romano. Everything in Sicily is more flavorful.