Peel, wash and chop the potatoes in tiny cubes. Clean the parsley and once the capers have been washed and dried, mince them both. Pour some oil in a saucepan add the clove of peeled and slightly crushed garlic, which you will remove when slightly browned.Add the potatoes cook them until lightly golden, stirring from time to time with a wooden spoon. Season with a pinch of salt and pepper ground at he moment, then just before the end of the cooking time add the chopped parsley and capers.Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and pour it in a preheated bowl with the hot potatoes and serve immediately with a touch of parmesan aside.