Set a large pot of water to boil and salt it well.
Sauté the garlic cloves lightly in abundant olive oil. Remove when they've browned, but are still not very dark. Add the bell pepper and let it sauté for just a minute or two, then add the chopped tomatoes, along with a pinch of oregano and a pinch of red pepper flakes. Simmer until the mixture thickens into a sauce, about perhaps 10-15 minutes.
While the tomatoes are simmering, add the bucatini to the boiling water.
Meanwhile, trim off the tops and bottoms of the zucchini, cut them into thin rounds, then shallow-fry them in olive oil until golden brown on each side. Drain on paper towels and salt generously.
When the bucatini are done al dente, transfer them to the pan with the sauce, along with a few fresh basil leaves and most of the fried zucchini. Mix for a minute or two over low heat then serve, topped with the rest of the fried zucchini slices and, if you like, a sprinkling of finely minced parsley.
