Fill a 6 qt stockpot 3/4 of the way full with cold water. Bring to a boil over high heat. Once boiling add enough sea salt to make the water taste like sea water (3-4 tbsp).
Add pasta and bring back to a boil, stirring occasionally to ensure noodles do not stick together. Cook to al dente, with a slight firmness and almost done. Taste testing is the best way to achieve al dente.
Once cooked drain and set aside until tomato caper sauce is complete.
Add capers and continue to heat for another 2 mins.
Raise the heat a bit, add the tomatoes & simmer just until they begin to fall apart, about 2-3 mins.
Add parsley & cook for another couple of minutes.
*Please use as many organic ingredients as possible.*