Step 1

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.

Step 2

Proceed with the rest of the recipe while you wait for the water to boil and while the pasta cooks.

Step 3

Heat a large high-sided skillet over low-medium heat. Add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on low-medium heat, stirring, for 4 minutes.

Step 4

Add fresh spinach, and cook for a couple of minutes on low-medium heat until spinach wilts.

Step 5

Add the remaining half of the tomatoes.

Step 6

Add sliced olives.

Step 7

Add cooked drained pasta and butter.

Step 8

Squeeze lemon juice over pasta and stir.

Step 9

Season with salt and freshly ground black pepper.

Step 10

Sprinkle the remaining 2 tablespoons of capers over the pasta. Season with salt, freshly ground black pepper, and red pepper flakes.