Galletti with potatoes and capers

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.