In a 12 to 14 inch sauté pan, heat the olive oil over medium-high heat, until almost smoking. Once it’s smoking, add the garlic and cook for 1 minute. Add the jalapenos, chili flakes and picked caper leaves and sauté for 3 minutes. Set aside.

Cook the spaghetti in boiling water according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with sauce. Add just a little of the pasta cooking water to the pan and toss over high heat for 1 minute. Divide the toasted breadcrumbs among four heated plates. Divide the pasta equally on top of the breadcrumbs. Top with grated caciocavallo cheese and serve immediately.

This month, we are sharing two recipes that use deliciously sweet summer zucchini in different ways. The first is a spaghettini dish made by Mario Batali, and the second, a sweet zucchini olive oil cake courtesy of pastry chef Gina DePalma.