Instructions

• 1 Bring a large pot of water to a boil. Heavily salt the water. Add the pasta and cook as package directs. Reserve 1/2 cup of pasta water, then drain the pasta.
• 2 Meanwhile, pile the garlic, 1 tbsp. capers, and the red pepper flakes on a cutting board. Mince then mash with the flat side of a chef knofe to make a paste. A little salt may help, but just a little. Transfer this to a large bowl and add the olive oil,, tomatoes, olives, the remaining capers, and the butter. Stir in the basil and cheese.
• 3 Add the hot pasta to the bowl ad toss until the butter has melted, adding reserve pasta water if needed to moisten. Season with salt to taste and serve immediately.