|kosher salt to taste|
|16 oz||Pastene Italian Bucatini|
|1 tsp||Pastene Minced Garlic|
|2 Tbsp||Pastene Capers, drained and rinsed|
|¼ tsp||red pepper flakes|
|2 Tbsp||Pastene Extra Virgin Olive Oil|
|1 lb||multi colored cherry tomatoes, sliced|
|⅔ cup||Pastene Pitted Kalamata, chopped|
|3 Tbsp||butter, cut into pieces, at room temperature|
|3 Tbsp||fresh basil, chopped|
|8 oz||fresh mozzarella cheese, diced|
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup cooking water, then drain the pasta.
- Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef’s knife to make a paste.
- Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
- Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt to taste