Pasta with Olive-Caper Sauce

 Pasta with Olive-Caper Sauce

12 oz. bucatini or spaghetti

1 garlic clove

2 T. capers, drained

Pinch of red pepper flakes

2 T. extra-virgin olive oil

2 (14.5 oz.) cans petite diced tomatoes

2/3 c. chopped kalamata olives

3 T. butter

3 T. chopped fresh basil

8 oz. fresh mozzarella cheese, chopped

Bring a large pot of salted water to a boil.  Set out the butter to soften. 

Chop the garlic, 1 tablespoon of the capers and the red pepper flakes on a cutting board.  Then mash with the flat side of a chef’s knife to make a paste.  Transfer the mixture to a large bowl.  Add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter to the bowl.  Stir in the basil and cheese.

Add the pasta to the boiling water and cook as the label directs.  Then drain the pasta.

Put the sauce into the pot used to boil the pasta then add the drained pasta.   Toss to combine, season with salt then serve.