I’m sharing my Pasta With Lemon And Capers recipe and one surprising pantry trick that helps the sauce come together faster.

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I keep coming back to this Lemony Pasta with Garlic and Capers recipe because it almost feels like cheating. Quick pasta tossed with bright lemon and thin slices of garlic, then studded with those briny capers, turns plain noodles into something loud and alive.

I love how the flavors bicker for a second and then settle into a bright, tangy balance that somehow tastes way fancier than the time it took. It’s my go-to Pasta With Lemon And Capers when I want to impress without fuss.

Give it a shot on a night you need dinner that actually wakes you up.

Ingredients

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Spaghetti or linguine: Provides mostly carbs for energy, some fiber, pairs well with lemon
Extra virgin olive oil: Healthy fat, adds silkiness and flavor, helps carry lemon aroma, low sugar
Garlic: Tiny bulb, offers immune boosting compounds, sharp savory bite when lightly cooked
Capers: Briny little buds, add tangy salty punch and umami, low calories
Lemon zest and juice: Bright sour notes, vitamin C, makes dish fresh and slightly acidic
Parmesan: Adds savory salty richness, its got protein and calcium, melts into creamy coating
Parsley: Fresh herb, mild bitterness, adds color, some vitamins and a bright finish

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

3 tbsp extra-virgin olive oil

4 garlic cloves, thinly sliced or minced

2 tbsp capers, drained and rinsed

1 large lemon, zested and juiced (about 2 to 3 tbsp juice)

1/4 tsp red pepper flakes, optional

1/4 cup dry white wine, optional

2 tbsp unsalted butter, optional

1/2 cup freshly grated Parmesan, plus more for serving

1/4 cup fresh parsley, chopped

kosher salt, to taste

freshly ground black pepper, to taste

1/2 to 1 cup reserved pasta cooking water

How to Make this

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1. Bring a large pot of water to a boil, salt it well, then cook 12 oz spaghetti or linguine until just al dente per package directions; before you drain scoop out and reserve 1/2 to 1 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks heat 3 tbsp extra virgin olive oil in a large skillet over medium heat, add 4 garlic cloves (thinly sliced or minced) and cook until fragrant about 30–60 seconds but do not let it brown.

3. Add 2 tbsp capers (drained and rinsed) and 1/4 tsp red pepper flakes if you want heat, stir and let the capers sizzle a minute so they get a little crisp.

4. If using, pour in 1/4 cup dry white wine to deglaze the pan, scrape up any browned bits and let it reduce for 1–2 minutes until slightly thickened.

5. Add the zest and juice of 1 large lemon (about 2 to 3 tbsp juice), give it a stir and taste; remember capers and Parmesan are salty so hold off on adding too much salt at first.

6. Add the drained pasta to the skillet and toss to coat, then add 1/2 cup of the reserved pasta water to loosen the sauce; if it seems too tight add more up to 1 cup until sauce is silky.

7. Remove the pan from heat and stir in 2 tbsp unsalted butter if using, then add 1/2 cup freshly grated Parmesan and toss quickly so it melts into a creamy coating; season with kosher salt and freshly ground black pepper to taste.

8. Stir in 1/4 cup chopped fresh parsley, plate the pasta and serve right away with extra Parmesan for sprinkling, a little extra olive oil or a bit more lemon zest if you like.

Equipment Needed

1. Large pot (6 quart or bigger) for boiling the pasta
2. Colander to drain the pasta and stop it from overcooking
3. Large skillet (10–12 inch, stainless or nonstick) for the sauce
4. Tongs or a pasta fork to toss the noodles and lift them into the pan
5. Microplane or zester for the lemon zest
6. Box grater or fine grater for fresh Parmesan
7. Measuring cups and spoons plus a heatproof cup or ladle to scoop and reserve the pasta water, youll thank me later
8. Wooden spoon or silicone spatula for stirring and scraping the pan

FAQ

Q: Can I make this vegetarian? A: Yes, mostly. The sauce is veggie friendly but many Parmaires made with animal rennet. Use a vegetarian Parmesan or swap in 2 to 3 tablespoons nutritional yeast for a similar savory kick, and skip anchovies if any recipes call for them.

Q: How do I keep the pasta from getting soggy? A: Cook the pasta to al dente, not soft. Reserve 1/2 cup of the pasta water before draining. Finish the pasta in the skillet with the garlic, capers, lemon and a little pasta water so the sauce clings to the noodles, then toss in the cheese at the end. Add water a little at a time, you wont need it all.

Q: Can I skip the white wine and butter? A: Totally. The wine gives flavor but is optional. If you skip it, use an extra splash of pasta water and a tiny bit more lemon juice or a teaspoon of white wine vinegar. Butter adds silkiness, but you can rely on the Parmesan plus starchy pasta water for creaminess.

Q: What can I use instead of capers if I dont have any? A: Kalamata olives finely chopped give a similar briny hit, or a few teaspoons of pickle brine for tang. Anchovies add umami if you eat fish, but just adding a bit more lemon and salt works in a pinch.

Q: Can I make this ahead or reheat leftovers? A: Make components ahead but finish at the last minute. Undercook the pasta by a minute if you plan to reheat, store it separate from sauce, then reheat in a skillet with a splash of pasta water so it doesnt dry out. Microwave will work but it gets gummy fast.

Q: How do I get a silky, creamy sauce without cream? A: Use starchy hot pasta water plus the grated Parmesan and a little butter if you like. Toss vigorously off the heat so the cheese emulsifies into the water and oil, creating a glossy sauce. If the sauce looks dry, add more hot pasta water, a tablespoon at a time.

Lemony Pasta With Garlic And Capers Recipe Substitutions and Variations

Spaghetti or linguine: swap for bucatini or fettuccine for a similar long pasta, or use penne or rigatoni if you want chunkier pieces.
Capers: sub with chopped green olives or cornichons for that briny bite, or stir in a teaspoon of olive brine if you need the salty tang.
Lemon zest and juice: lime works fine if thats what you have, or use 1 tablespoon white wine vinegar plus a bit more zest for acidity.
Freshly grated Parmesan: try Pecorino Romano or Grana Padano for a sharper flavor, or use 2 to 3 tablespoons nutritional yeast as a vegan alternative.

Pro Tips

1. Save more pasta water than you think youll need, the starchy water is what makes the sauce cling to the noodles so add it slowly until the sauce feels silky, not soupy.

2. Don’t let the garlic brown, it goes bitter fast so keep the heat medium low and pull it off the heat as soon as you smell it.

3. Crisp the capers in the oil early so they become little salty pops, they add texture and you want them crunchy not soggy.

4. Add the Parmesan off the heat and toss quickly with hot pasta and a splash of reserved water so it melts into a creamy coating, if you add it on high it can get grainy.

Lemony Pasta With Garlic And Capers Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm sharing my Pasta With Lemon And Capers recipe and one surprising pantry trick that helps the sauce come together faster.

Servings

servings

Calories

508

kcal

Equipment: 1. Large pot (6 quart or bigger) for boiling the pasta
2. Colander to drain the pasta and stop it from overcooking
3. Large skillet (10–12 inch, stainless or nonstick) for the sauce
4. Tongs or a pasta fork to toss the noodles and lift them into the pan
5. Microplane or zester for the lemon zest
6. Box grater or fine grater for fresh Parmesan
7. Measuring cups and spoons plus a heatproof cup or ladle to scoop and reserve the pasta water, youll thank me later
8. Wooden spoon or silicone spatula for stirring and scraping the pan

Ingredients

12 oz (340 g) spaghetti or linguine
3 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced or minced
2 tbsp capers, drained and rinsed
1 large lemon, zested and juiced (about 2 to 3 tbsp juice)
1/4 tsp red pepper flakes, optional
1/4 cup dry white wine, optional
2 tbsp unsalted butter, optional
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup fresh parsley, chopped
kosher salt, to taste
freshly ground black pepper, to taste
1/2 to 1 cup reserved pasta cooking water

Directions

Bring a large pot of water to a boil, salt it well, then cook 12 oz spaghetti or linguine until just al dente per package directions; before you drain scoop out and reserve 1/2 to 1 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks heat 3 tbsp extra virgin olive oil in a large skillet over medium heat, add 4 garlic cloves (thinly sliced or minced) and cook until fragrant about 30–60 seconds but do not let it brown.
Add 2 tbsp capers (drained and rinsed) and 1/4 tsp red pepper flakes if you want heat, stir and let the capers sizzle a minute so they get a little crisp.
If using, pour in 1/4 cup dry white wine to deglaze the pan, scrape up any browned bits and let it reduce for 1–2 minutes until slightly thickened.
Add the zest and juice of 1 large lemon (about 2 to 3 tbsp juice), give it a stir and taste; remember capers and Parmesan are salty so hold off on adding too much salt at first.
Add the drained pasta to the skillet and toss to coat, then add 1/2 cup of the reserved pasta water to loosen the sauce; if it seems too tight add more up to 1 cup until sauce is silky.
Remove the pan from heat and stir in 2 tbsp unsalted butter if using, then add 1/2 cup freshly grated Parmesan and toss quickly so it melts into a creamy coating; season with kosher salt and freshly ground black pepper to taste.
Stir in 1/4 cup chopped fresh parsley, plate the pasta and serve right away with extra Parmesan for sprinkling, a little extra olive oil or a bit more lemon zest if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.