Lemon Caper Pasta

Name: Lemon Caper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ tablespoons kosher salt ((plus more to taste)); 1 pound linguine ((dried)*); ¼ cup extra virgin olive oil; 4 cloves garlic ((minced)); ½ teaspoon crushed red pepper flakes (*); ¼ cup capers ((drained and rinsed)*); 2 tablespoons lemon zest ((about 2 lemons)); ¼ cup lemon juice ((about 2 lemons)); ½ cup Parmigiano-Reggiano ((grated)*); black pepper ((to taste)); ¼ cup fresh parsley ((chopped, for garnish)); ½ cup Italian breadcrumbs ((optional, for garnish)*)

This lemon caper pasta is bursting with fresh, citrus flavor! It's made with al dente pasta tossed in a savory caper sauce, freshly squeezed lemon juice, and authentic Parmigiano-Reggiano. Ready in 30 minutes, it's the perfect light pasta for summer nights or anytime you need a quick, satisfying meal!

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Pasta with lemon and capers is my go-to satisfying meal. The fresh lemon and savory capers come together for the perfect bite. I have a few tricks that make this recipe extra special. When making the caper sauce, I simmer it in pasta water. This develops rich flavor and thickens the sauce to the perfect consistency. Just before serving, I toss the pasta in fresh lemon zest and juice, giving it a vibrant flavor that cannot be beat.

This pasta is a staple in my family for good reason. It's reliable, quick, and satisfies any pasta craving. While I love richer, tomato-based pasta, like this bucatini pomodoro or rigatoni arrabbiata, I often find myself craving a lighter version when the weather warms up. If you're looking for more light pasta dishes, I recommend checking out this mushroom pappardelle that features fresh portobello mushrooms in a light cream sauce. You'll also enjoy this pasta al pesto that's bursting with bright basil flavor!

I love to build a fresh and easy meal around lemon caper pasta. It goes great with a bright appetizer like burrata caprese or burrata bruschetta. I love serving it with a protein like this chicken limone, that is also bursting with bright lemon flavor. A slice of Italian baguette will soak up any extra lemon caper sauce. A lemony dessert is the perfect end to the meal, with lemon blueberry cookies being delicious! Or you could finish off the meal with an authentic Italian cake, like this chocolate ricotta cake or Italian almond cake.

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Ingredients
Substitutions and Variations
Instructions
Storage and Reheating
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes

Lemon zest: this brings a vibrant lemon flavor that cannot be imitated. To zest a lemon, you can use a zester or a box grater on the side with the smallest holes. Apply gentle pressure as you rub the lemon against the fine holes of the grater. Rotate the lemon as you grate, removing only the outer yellow portion of the peel. Avoid the white part underneath because it can be bitter.
Lemon juice: I recommend using freshly squeezed lemon juice for the best flavor. This also avoids any unwanted additives or preservatives that may be found in packaged lemon juice. To minimize waste, I use the same lemons for the zest and juice. I zest the lemons first, then slice them in half and squeeze out the juice.
Capers: these are edible flower buds native to the Mediterranean. They add a savory, umami flavor that complements the brightness of the lemon. You can use capers that are brined, salt-cured, or oil packed. I choose products with simple ingredients, like capers, salt, and vinegar. If using an oil packed caper, I prefer those packed in olive oil. I always rinse the capers beforehand so it's easier to control the saltiness of the dish. If using salt-cured, I recommend the additional step of soaking the capers for 15 minutes in cold water. This rehydrates them and reduces their saltiness.
Parmigiano-Reggiano: this adds a rich, savory flavor that complements the lemon and capers. For the best flavor, I recommend using authentic DOP certified Parmigiano-Reggiano from Italy. It follows strict quality guidelines and has a complex, nutty flavor that cannot be imitated! I like to buy a wedge of it and grate it myself for the freshest flavor. If you buy it pre-grated, ensure the only ingredients are milk, salt, and rennet. According to the Parmigiano-Reggiano guidelines, no additives or preservatives are allowed. Interesting fact – it's forbidden to add anticaking agents like cellulose that are commonly found in packaged grated cheeses!
Italian breadcrumbs: I always garnish with a bit of Italian breadcrumbs to add a hint of crunch. Although it's optional, I highly recommend it! I love using my homemade pangrattato because the rich herb flavors bring the dish together. It's very easy to make and is tastier than using a store bought breadcrumb.
Linguine: I love using linguine because it's flat, slightly wide shape holds onto the lemon caper sauce, ensuring each bite is flavorful.

See recipe card for quantities.

Substitutions and Variations

Use a different cheese: if you don't have Parmigiano-Reggiano, you can use regular parmesan instead. You can also use Pecorino Romano or Grana Padano. I recommend grating it yourself for the best flavor and texture.
Omit the spice: although the amount of crushed red pepper gives only a mild heat, you can omit it altogether if you don't want any spice.
Use a different pasta shape: you can substitute the linguine with a different pasta shape. This recipe goes best with a long pasta that can grab onto the delicate sauce. Spaghetti, fettucine, pappardelle, or tagliatelle are great options.

Instructions

Pasta is cooked in salted water and some pasta water is reserved before draining.

Step 1: bring a large pot of water to a boil. Add salt and stir. Then add the pasta and cook extra al dente, about 1 minute less than the package instructions. Before the pasta is done cooking, reserve some pasta water and set aside. Drain the pasta when ready.

Garlic, crushed red pepper flakes, and capers are sauteéd in olive oil.

Step 2: as the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium-low heat. Add the garlic and red peppers, sauteéing for 1 to 2 minutes until the garlic is fragrant. Then add the capers and sauté for an additional minute.

Step 3: pour the pasta water into the pan with the garlic and capers. Simmer for a couple of minutes to reduce and thicken the sauce.

The pasta and sauce are tossed together until combined.

Step 4: add the drained pasta to the pan with the sauce, tossing to combine.

Lemon zest, lemon juice, Parmigiano-Reggiano, and pasta water are tossed into the pasta.

Step 5: remove the pan from the heat. Add the lemon zest and lemon juice, tossing to combine. Then mix in the Parmigiano-Reggiano until it is melted. Add more pasta water as needed to achieve your desired consistency.

A bowl of lemon caper pasta garnished with Italian breadcrumbs and parsley.

Step 6: Season with salt and black pepper to taste. Then garnish with fresh parsley and Italian breadcrumbs. Serve immediately and enjoy!

Storage and Reheating

You can store the leftover pasta in an airtight container in the refrigerator for up to 3 days. Refrigerate some of the pasta water so you can drizzle it over the leftovers before reheating to freshen up the sauce. I don't recommend freezing the pasta because it can lose its texture and become mushy.

I prefer reheating the leftovers in a skillet over medium-low heat with a bit of pasta water until it reaches a temperature of at least 165°F (74°C). You could also reheat it in a microwave in one minute increments until it reaches temperature throughout.

For more tips on how to handle leftovers safely, check out this USDA Leftovers and Food Safety guide.

Expert tips

Start cooking the pasta first because you need to add some pasta water to the caper sauce as it simmers. This gives the sauce the best flavor and consistency. The starch from the pasta water acts as a natural emulsifier, creating a smooth and cohesive sauce that coats the pasta evenly.
Add the lemon zest and juice towards the end of the recipe, after you have combined the pasta and caper sauce. Since lemon zest and juice can lose their freshness and potency when exposed to prolonged heat, this ensures their flavors remain bright and distinct.
Season with salt to taste at the very end, right before serving the pasta. Since the capers and pasta water are salty, this helps you to control the saltiness of the final dish.

FAQ

What do capers taste like?

If you've never had capers before, you're in for a treat! Capers are tangy and briny with a hint of pepper and mustard. They add a sharp, salty taste that make dishes like lemon caper pasta flavorful and unique.

What do capers go with?

Capers pair well with citrus, like lemon. The tangy, briny flavors of the capers complement the bright citrus, adding depth to its flavor. Capers also pair well with tomatoes, as the tangy flavor balances the sweetness. I love adding capers in tomato-forward dishes like burrata caprese, bucatini pomodoro, and burrata bruschetta.

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