This easy lemon caper pasta recipe is a perfect example of how a simple dish can be greater than the sum of its parts. The sauce is punchy, yet well-balanced, thanks to briny, salty capers, crispy garlic chips, and bright lemony flavors. As a bonus, it's naturally vegan, though it can be bolstered with your choice of protein for a heftier meal.
There are the all-day sauces (see my lamb ragu), and then there are those speedy, in-a-jiffy pasta dishes that come together at a moment's notice. This recipe falls into the latter category.
It's just as fitting for a busy weeknight dinner as a midnight snack. Looking for more weeknight pasta recipes? Try my lemon pesto, mafaldine pasta with caramelized cabbage, or authentic fettuccine alfredo.
👩🏽🍳 Cook's Notes
- Bright, fresh flavors: The lemon caper sauce is zingy, light, and tasty!
- Crispy garlic chips: I use a super easy technique to microwave garlic until crispy for a fun, crunchy topping.
- Flexible: This vegan pasta dish can accommodate lots of dietary restrictions, and it can also be bolstered with white beans, fish, chicken, or even a side of fluffy focaccia.
Ingredient Notes
- Lemon: The lemon provides a bold, bright flavor, so be sure to use fresh lemon juice!
- Pasta: Spaghetti, rigatoni, or paccheri (see in the photos) are my favorite shapes for this sauce. To dress things up a bit, use a high-quality bronze-die cut pasta.
- Capers: Look for brined capers with limited additives other than water, salt, or vinegar.
Variations
- For even more texture, top the pasta with crispy baked artichoke hearts.
- Swirl in a tablespoon of butter for added richness when tossing everything together.
- Top with a handful of freshly grated parmesan cheese.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1 - Make the garlic chips: Add the thinly sliced garlic to a bowl with enough olive oil to fully submerge the slices.
Step 2 - Microwave in 30-second increments until golden brown. Immediately remove from the heat, strain and reserve the oil, then allow the chips to dry on a paper towel.
Step 3: Meanwhile, cook your pasta until just before al dente, and reserve ½ cup pasta water for the sauce.
Step 4 - Add 2 tablespoons of reserved oil back into a large skillet, and set over medium heat with a pinch of red pepper flakes. Once sizzling, add ½ the garlic back into the pan along with the capers and lemon zest.
Step 5 - Saute for a few minutes until the capers are aromatic and slightly crisped. Add the cooked pasta, a little bit of pasta water, and a squeeze of lemon juice to taste. Allow the sauce to reduce slightly until it clings to the pasta.
Step 6 - Serve: Top each bowl of pasta with some garlic chips, serve with lemon wedges, and enjoy!
For a complete meal, enjoy with my butter lettuce salad!
Recipe FAQs
Absolutely! Feel free to add some Italian-style white beans, scallops, shrimp, or grilled chicken (for a chicken piccata-esque vibe!) directly into the pasta. This is also delicious served with my salmon meuniere. And for something extra lux, try serving this on top of whipped ricotta!
I highly recommend making the garlic chips as they do really elevate the dish! You can even make a big batch ahead of time (see my full article on how to make garlic chips!)That said, you can simply saute them with the red pepper flakes and capers if you need a super quick variation.
This is dependent on your personal preference! I actually love the vinegary flavor of brined capers, so I don't rinse them before. If you're sensitive to salt, however, I'd recommend giving them a light rinse.
Though it's best eaten immediately, leftover pasta can be stored in an airtight container in the fridge for 2 - 3 days. Reheat on the stove with a splash of water until warmed through.
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Lemon Caper Pasta
Ingredients
- 1 lemon
- Salt, to taste
- 8 ounces dried pasta, such as spaghetti, rigatoni, or paccheri
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 4 cloves garlic, peeled and very thinly sliced
- ⅛ teaspoon red pepper flakes, plus more if desired
- 3 tablespoons capers in brine, drained
- ¼ cup fresh parsley, finely chopped
Instructions
- Prep the lemon: Zest 1 lemon, and juice half the lemon. Cut the remaining half into wedges for serving.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces dried pasta, and cook until just before al dente. Reserve ½ cup pasta water for the sauce.
- Make the garlic chips: Meanwhile, set a fine mesh-sieve over a bowl. Line a plate with a paper towel and set aside.In a small microwave-safe bowl, add 4 cloves garlic (very thinly sliced) and 3 tablespoons extra-virgin olive oil (or enough to submerge the garlic). Microwave in 30-second increments until the garlic is just beginning to color, then microwave in 15-second increments until golden brown. Immediately strain the garlic through the sieve, and reserve the oil. Transfer the garlic chips to the paper towel-lined plate to dry fully.
- Make the sauce: Heat the reserved oil in a large skillet over medium heat. Add ⅛ teaspoon red pepper flakes, 3 tablespoons capers in brine, lemon zest, and half the crispy garlic. Saute for 2 - 3 minutes until the capers are aromatic and slightly crisp.Note: If you'd like to use less oil, you can use 2 tablespoons reserved oil and save the remaining tablespoon for another use.
- Finish: Add the pasta to the skillet along with a few tablespoons of reserved pasta water. Saute, stirring frequently, until the sauce reduces slightly and clings nicely to the noodles. Add lemon juice to taste (I used a little less than 1 tablespoon), and season with salt as needed. Remove from the heat and divide amongst serving bowls. Garnish with ¼ cup fresh parsley and the garlic chips, and serve immediately. Enjoy!Note: The garlic chips should be added just before serving to keep them crispy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Review: So simple and so easy!!! This is kind of like aglio e olio except with capers and lemons too. It's bright, refreshing, and light!