Bucatini With Olive-Caper Sauce

Deselect All

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