6 tbsp butter
1/4 cup capers, finely chopped
1 oil packed anchovy, finely chopped
1 tsp chilli flakes
2 cloves of garlic, minced
1/4 cup panko breadcrumbs
Handful of fresh parsley, chopped
Olive That EVOO and Parmesan for serving
4 cups cooked pasta (Any of Olive That’s Artisanal Pasta Brands)

3) To make the sauce: add butter to a small sauce pan and melt over medium heat. Once melted and warmed, add in the capers, anchovy, chilli and garlic. Stir to combine. Allow to quickly come to a simmer and turn off the heat.
4) Meanwhile place breadcrumbs in a pan over medium high heat. Add a drizzle of olive oil and toast the bread crumbs until browned. Toss in garlic until fragrant and remove for the heat.
5) Place cooked pasta and some of the reserved cooking water in with the caper and butter mixture and toss to combine.
6) Top pasta with, pangrattato, olive oil, parsley and Parmesan.