Lemon Caper Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
698 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Caper Pasta
Description
The Lemon Caper Pasta recipe features linguine tossed in a sauce made from sautéed garlic, red pepper flakes, capers, lemon juice, and parsley. Cooking the linguine just short of al dente and finishing it in the sauce allows the pasta to absorb the flavors while preserving some bite. A topping of toasted garlic breadcrumbs adds a crunchy element that contrasts with the soft pasta. The use of reserved pasta water helps the sauce emulsify, providing a smooth texture that clings to the noodles.
The dish highlights a balance of tangy lemon and salty capers combined with the warmth of crushed red pepper, enhanced by fresh parsley at the end. Garlic provides a mellow aromatic base, while the breadcrumbs contribute to both flavor and texture.
This pasta works well as a light main course or alongside grilled proteins or vegetables. It brings a fresh, vibrant flavor to the table without heavy cream or cheese. Adjusting the amount of reserved pasta water enables control over sauce consistency, ensuring it is neither too dry nor too loose.
To manage saltiness, rinsing capers before use reduces their brine. Leftover pasta can be refrigerated for up to three days and reheated carefully in the microwave, adding a little water if it dries out.
Ingredients
- 1 pound linguine or spaghetti
- 1/4 cup extra virgin olive oil
- 8 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 4 tablespoons capers drained and rinsed
- 2 cup water will most likely not need all of it, reserved pasta water
- 2 tablespoons lemon juice
- 1/4 cup flat-leaf parsley minced, Italian
- salt to taste
- black pepper to taste
For the breadcrumbs
- 5 lices bread cut into chunks, day old
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/2 teaspoon salt sea salt
- 2 teaspoons lemon about the amount from 1 lemon, zest
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
- Meanwhile, pulse the breadcrumb mixture in a food processor until coarse breadcrumbs are formed. Toast the breadcrumbs in a large pan over medium-low heat for about 5-7 minutes or until golden but not burned. Set the toasted breadcrumbs aside.
- At this time, cook the linguine until 1 minute less than al dente.
- In a very large pan saute the garlic over medium-low heat in extra virgin olive oil until golden (about 2-3 minutes). Add the crushed red pepper flakes and cook for 30 seconds more.
- Next, add the capers and 1 cup of pasta water to the pan. Turn the heat to medium. Place the pasta in the pan and toss to coat. If needed, add a touch more of the reserved pasta water to get a perfectly emulsified sauce.
- Once the pasta reaches al dente turn off the heat and remove the pan from the burner. Add the lemon juice and the parsley and toss once more. Taste test and make final adjustments to salt, pepper, and lemon juice if needed.
- If the pasta turns a bit dry before serving, just add a touch more of the reserved pasta water to loosen it up. Serve the linguine in bowls topped with the crunchy breadcrumbs. Enjoy!
Notes
- Rinsing capers before adding them helps reduce excess saltiness in the pasta.
- Keep reserved pasta water handy to adjust sauce consistency when reheating or if the pasta looks dry.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 105.9g | 35% |
| Protein | 18.2g | 36% |
| Fat | 24.6g | 38% |
| Saturated Fat | 3.4g | 17% |
| Sodium | 454mg | 19% |
| Potassium | 86mg | 2% |
| Fiber | 5.6g | 22% |
| Sugar | 3.8g | 8% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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