Bring a large pot of water to a boil and salt liberally (about 1 - 2 tablespoons). Cook pasta according to pasta directions. Reserve 1/2 cup pasta water. Drain pasta.
In a large skillet, heat olive oil over medium heat. Cook garlic and capers in oil just until fragrant, about 30 seconds. Add in lemon juice and lemon zest. Stir in pasta and toss to coat completely. Add reserved pasta water 1/4 cup at a time if pasta seems dry. Season to taste with salt. Serve immediately.
Capers can be "briny". I love the flavor so I don't rinse them. If it is too salty for you, give them a quick rinse before using them. Speaking of salt, capers can be salty so don't add salt until you've tasted the pasta first. Nutrition information for estimation purposes only.