Bring a large pot of salted water to a rolling boil. Add 8 oz of your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander.

In a large skillet over medium heat, drizzle in 2 tablespoons of extra virgin olive oil. Once hot, add 2 minced garlic cloves and ¼ teaspoon of red pepper flakes, if using. Sauté for about 2 minutes or until the garlic turns fragrant and lightly golden.

Stir in the lemon zest and juice from 1 large lemon along with ¼ cup of capers and 2-3 tablespoons of your chosen fresh herbs. Pour in the reserved pasta water and gently mix everything together. Allow the sauce to come to a simmer for 2-3 minutes.

Reduce the heat to low, then introduce 1 tablespoon of butter into the skillet, stirring until it completely melts and the sauce takes on a creamy texture. Taste and adjust seasoning as needed.

Add the drained pasta directly into the skillet, tossing gently to coat each piece evenly in the sauce. Continue to cook for an additional minute to warm the pasta through. Serve immediately, garnished with extra herbs, a sprinkle of parmesan cheese, and a drizzle of olive oil.