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bucatini (or spaghetti) 1/2 cup pasta water 1/2 cup olive oil + more for tossing the pasta 6 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper flakes 2 tablespoons fresh chopped parsley 2 tablespoons capers, optional Kosher salt fresh cracked pepper grated Parmesan cheese, for garnish Instructions Cook pasta according to package directions until al dente

Oxford: Phaidon, 1984

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** Photography by Tanya Pilgrim Ingredients 1 Cups Plain Yogurt, I use whole-milk yogurt, but you can use any plain variety, including dairy-free

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