In a large pot, bring salted water to a rolling boil and add 8 oz of your favorite pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining the pasta and setting it aside.

In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and ¼ teaspoon of red pepper flakes (if using), sautéing for about 2 minutes until aromatic and lightly golden.

To the skillet, stir in the zest and juice of 1 large lemon, ¼ cup of rinsed capers, and 2-3 tablespoons of your chosen fresh herbs. Pour in the reserved pasta water and ¼ cup of parmesan cheese, bringing the mixture to a gentle simmer.

Carefully add the drained pasta to the skillet, tossing gently to ensure each piece is coated in the luscious sauce.

Once combined, remove the skillet from heat and stir in 1 tablespoon of butter, allowing it to melt and enrich the sauce. Plate the Lemon Caper Pasta, garnishing with additional fresh herbs, extra parmesan cheese, and a drizzle of olive oil.