This lemon caper pasta is so good, fresh, and full of Mediterranean flavor. The recipe combines chewy pasta, fresh herbs and garlic, briny capers, lemon juice, olive oil, and nutty parmesan.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: pasta
Cuisine: Italian
Keyword: Lemon caper pasta
Servings: 4
Calories: 335kcal
Author: Katia
Ingredients
Pasta
8oz(220 grams)Pasta (long or short pasta shape)
Lemon Caper Sauce
2tablespoonsextra virgin olive oil
2garlic cloves, minced
¼teaspoonred pepper flakes (optional)
¼ cup(30-40 grams)capers in brine
1large lemon, juice and zest
2-3tablespoonsfresh herbs (parsley, thyme...)
½ cup(120 ml)pasta water
¼ cup (30 grams)grated parmesan cheese, plus more to serve
1tablespoonbutter, to finish the sauce
Instructions
Pasta
Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
Lemon Caper Sauce
In a large skillet over medium heat, heat the olive oil. Add the garlic, chili and cooks for a couple of minutes until it smells good.
Add the lemon zest, lemon juice, herbs, Parmesan cheese, pasta water (½ cup might seem a lot, but it's enough to combine everything) and stir until smooth. Bring the sauce to a simmer, reduce the heat, add the butter and stir until melted and the sauce looks creamy and smooth.
Drain the pasta, add it to the skillet and toss until well coated. Serve with an extra sprinkle of fresh herbs, parmesan cheese to finish off and a drizzle of extra virgin olive oil to add extra flavor, if desired.
Notes
Lemon caper pasta leftovers: this pasta is best eaten right away, but if you have leftovers you can keep in the fridge for 3 days and you can easily warm it up in a skillet.Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.