Lemon Caper Pasta
This lemon caper pasta is a simple, fuss-free 7-ingredient pasta recipe featuring punchy capers, fresh herbs, lemon, and crispy garlic.
Servings: 2 main-course servings
Calories: 630kcal
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
Capers: I prefer the salty, vinegary flavor of the capers in brine so I don't rinse them but feel free to do so for a milder option.
Protein: Serve some Italian-style white beans, scallops, shrimp, or grilled chicken (for a chicken piccata-esque vibe!) with the pasta.
Variation: Swirl in a tablespoon of butter for added richness when tossing everything together. Top with a handful of freshly grated parmesan cheese.
Storage: This pasta is best served immediately, but leftovers can be stored in an airtight container in the fridge for up 2 - 3 days. Reheat gently on the stove with a splash of water.
Nutrition
Calories: 630kcal | Carbohydrates: 90g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 347mg | Potassium: 366mg | Fiber: 5g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 3mg
