Heat a large pot of water to boiling. Add salt and spaghetti. Cook pasta to al dente, following package instructions. Reserve about a cup of pasta water, drain and set aside.

In a separate pot or skillet, heat olive oil to medium-high and sauté the garlic and capers until fragrant.

Stir in the harissa and tomatoes paste, followed by the mascarpone cheese. Whisking to combine as mascarpone cheese melts.

Add pasta water to loosen the sauce, if needed.

Stir spaghetti into the pan until well coated in sauce.

Stir in extra pasta water, as needed until the sauce is silky and smooth on the spaghetti.

Top with fresh basil and serve with your favorite grated parmesan cheese.