Lemon Caper Linguine

If you need a fast weeknight meal and you’re craving pasta, look no further than this Lemon Caper Linguine. This dish comes together in roughly 10 minutes (!!!) using basic ingredients you may already have on hand.

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When I think of pasta, my mouth waters. It’s true. Especially if I’m making it at home. It’s so easy for me, I don’t even give it a second thought. Having said that, making certain pasta dishes can be very complex, from hours-long bolognese to rolling fresh pasta dough.

But this one falls on the quick side and is one I highly recommend you keep in your pasta arsenal for the days when you want the carbs but not the production.

This Lemon Caper Pasta is a light and vibrant pasta dish tossed in a silky olive oil sauce with zesty lemon, briny capers, a hint of heat from red pepper flakes, and finished with fresh parsley.

Simple Process

You’ll need 5 main ingredients, and everything else I say is really optional. I like a little heat, and some extra herbs, so I use red pepper flakes and parsley, but you can omit the spice, add basil, whatever you fancy.

1. Garlic

2. Olive Oil

3. Lemon

4. Capers

5. Pasta

Grab a pot, add some water and a heavy dash of salt, and bring it to a boil. Add your pasta; today we’re using linguine. Set your timer for 7-8 minutes, because we want it al dente, and we’ll finish cooking it in the pan.

Chop your garlic and capers, and add olive oil to a sauté pan on medium heat. Once the pan is warm, add your garlic and capers and cook for a couple of minutes, making sure that the garlic doesn’t burn. You can add a spoonful of pasta liquid to stop the burn from happening.

Add your red pepper flakes here and zest your lemon over the pan.

When your pasta is ready, grab your tongs and add the pasta to this pan. Some of that pasta water that comes with adding the pasta will give your sauce some glory.

Stir, or toss. Finish this off by squeezing your lemon over the pasta, adding some herbs with one more toss. Plate your dinner, and garnish with a heavy grate of Pecorino, or crispy, salty bread crumbs.

Remember when I told you my mouth waters? I can’t wait for you to try this dish. The recipe below calls for one single serving, but just double your recipe if you’re enjoying it with someone else.

I’d love to know what you think of this dish in the comments below.

lemon, capers, linguine, pasta

dinner

Italian

Yield: 1

Author: Janel Damiani

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Lemon Caper Linguine

If you need a fast weeknight meal and you’re craving pasta, look no further than this Lemon Caper Linguine. This dish comes together in under 20 minutes using basic ingredients you may already have on hand.

Prep time: 2 MinCook time: 10 MinTotal time: 12 Min

Ingredients

• 1 serving (56g) of linguine pasta
• 2 tbsp Extra virgin olive oil
• 1 clove of garlic
• red pepper flakes (optional, and amount to your liking)
• 1 large spoonful of capers
• 1 lemon
• Optional: fresh parsley, cheese, or bread crumbs

Instructions

1. Step 1: Heat a pot of water to a boil, and add your linguine, setting a timer for 8 minutes
2. Step 2: Heat a pan on medium heat. Dice your garlic cloves, zest a lemon, and add about 2 tablespoons of olive oil to the pan.
3. Step 3: Add your red pepper flakes, garlic and zest. Grab your capers, give them a rough chop and add to the pan. If you want more capers, by all means. Have at it. While everything is sizzling, turn your heat down and check the pasta.
4. Step 4: Watch your heat, don’t burn the garlic - take some pasta water and add to the pan, maybe about a spoonful. When your pasta is al dente, using spaghetti tongs, add your pasta to the pan and begin to mix everything.
5. Step 5: Add more pasta water only if it’s looking kind of dry. Add the juice of a whole lemon. I love lemony pasta, so I tend to use two lemons here, but this is my preference.
6. Step 6: Optional–To finish, add chopped fresh parsley, Pecorino cheese, or fried bread crumbs. Or all of it. Serve on a plate and garnish with cracked peppers, or extra flakes, and drizzle a little olive oil and one more squeeze of lemon.

Recommended Products

Bialetti 5.5-Quart Nonstick Aluminum Pasta Pot with Strainer Lid and Handles, PFOA-Free Nonstick Oval Cooking Pot and Lid, Black

Wooden Tongs - For serving food, grilling, cooking, tossing salad, pastas etc.

SENSARTE Nonstick Ceramic Frying Pan with Lid 8/9.5/10/11/12.5 Inch Omelet Pan Skillet, Free of Intentionally Added PFAS/PTFE Non-toxic Chef's Pan Induction Compatible Pan, Heat Resistant

Nutrition Facts

Calories

498

Fat

30 g

Sat. Fat

4 g

Carbs

54 g

Fiber

6 g

Net carbs

48 g

Sugar

4 g

Protein

9 g

Sodium

55 mg

Cholesterol

0 mg

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