Spaghetti with tomatoes, olives and capers

Ingredients:

• 350 gr. bucatini or spaghetti
• 1 small clove of garlic
• 2 tbsp capers, drained and rinsed
• A pinch of crushed dried pepper
• 2 tbsp. l. olive oil
• 450 g diced tomatoes
• 2/3 cup pitted olives, chopped
• 3 tbsp (45 g) butter, cut into pieces, at room temperature
• 3 tbsp chopped fresh basil
• 230 g mozzarella, finely chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water. Drain in a colander.
2. Meanwhile, on a cutting board, make a mound of garlic, 1 tablespoon of capers, and dried peppercorns. Chop, then crush with the flat side of a chef's knife to form a paste. Transfer the mixture to a large bowl. Add the olive oil, tomatoes, olives, 1 tablespoon of whole capers, and butter. Stir in the basil and cheese.
3. Add the spaghetti to the bowl with the tomato mixture and stir until the butter has melted. Add some of the reserved pasta cooking water, if needed, to thin the sauce. Season with salt.