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Fill a large pot with water and place over high heat. Cover and bring to a boil. Season water lightly with salt and add the bucatini. Return to a boil and cook until al-dente, about 12-14 minutes, or until the pasta is soft, but not mushy (al dente).* Drain the pasta, rinse with warm water to get rid of any extra starch, return it to the pot, and toss with a little olive oil to prevent sticking. Cover to keep warm until ready to serve.
Place the salad mix in a bowl. Slice the apple and add to the bowl with the salad mix. Right before serving, season lightly with salt, and then toss the salad with the balsamic fig vinaigrette.
Place the marinara sauce in a smalI saucepan, set over medium-high heat, and bring just to a boil. Reduce to a simmer and cook for 3 minutes. While the sauce is heating, pick the basil leaves from the stem, and either tear them by hand, or coarsely chop them. When the sauce is ready stir in the basil.
Place the pasta into serving bowls and spoon marinara sauce over the top. Top with ricotta and serve alongside the salad. Enjoy!
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