Bucatini With Olive-Caper Sauce

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
3. 3
   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.
4. 4
   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.
5. 5
   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.