Bucatini With Olive Caper Sauce
Ingredients
- Kosher salt
- 12 ounces bucatini or spaghetti
- 1 small clove garlic
- 2 tablespoons capers, drained and rinsed
- Pinch of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 pound tomatoes, diced
- 2/3 cup pitted kalamata or nicoise olives, chopped
- 3 tablespoons unsalted butter, cut into pieces, at room temperature
- 3 tablespoons chopped fresh basil
- 8 ounces fresh mozzarella cheese, finely chopped
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