Lemon Caper Pasta

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: lemon caper pasta

Servings:

Calories: 326kcal

Author: Maria D'Errico

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)*

US Customary - Metric

Instructions

Cook the pasta: bring a large pot of water to a boil. Add the 1½ tablespoons of 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 1½ cups of pasta water and set aside. Drain the pasta when ready.
Make the sauce: while the pasta cooks, heat the olive oil in a large sauté pan or skillet over medium-low heat. Add the garlic and crushed red pepper flakes. Sauté until the garlic is fragrant, about 1 to 2 minutes. Then add the capers and sauté for another 1 minute.
Add the pasta water: pour ½ cup of the reserved pasta water into the pan with the garlic and capers. Let simmer for a couple of minutes to slightly reduce and thicken the sauce.
Combine the pasta and sauce: add the drained pasta to the pan, tossing it until it is evenly coated with the sauce.
Add the lemon and Parmigiano-Reggiano: remove the pan from the heat. Add the lemon zest and lemon juice to the pasta, tossing to combine. Stir in the Parmigiano-Reggiano until it melts and coats the pasta evenly. Add more pasta water as needed to achieve your desired sauce consistency.
Season, garnish, and serve: season with salt and black pepper to taste. Garnish with fresh parsley and Italian breadcrumbs (if using). Serve immediately and enjoy!

Video

Notes

Linguine: you can use a different pasta shape instead. The lemon caper sauce goes best with long pasta that can grip the delicate sauce. Spaghetti, fettucine, tagliatelle, or pappardelle are great options.
Fresh pasta conversion: you can substitute 1½ pounds of fresh pasta for every pound of dried. Adjust the cooking time accordingly as fresh pasta cooks faster. Since it absorbs less water, be careful when adding any extra pasta water in step 5 of the recipe. This will prevent the pasta from getting too watery.
Crushed red pepper flakes: this recipe has a mild level of spice. You can add more crushed red pepper to taste if you would like it spicier. Omit altogether if you prefer no spice.
Capers: you can use brined, salt-cured, or oil packed capers. Rinse and drain them beforehand, regardless of which type you use. This reduces their saltiness so you have more control over the seasoning. If using salt-cured capers, I recommend the additional step of soaking them in cold water for 15 minutes to rehydrate them. Then rinse the capers a second time before use.
Parmigiano-Reggiano: for the best flavor, I recommend using Parmigiano-Reggiano DOP from Italy. If you don't have any, you can use regular parmesan instead. You could also use Pecorino Romano or Grana Padano. Grate your own for the best flavor.
Italian breadcrumbs: although optional, they add a delicious pop of texture! I love using my homemade pangrattato, a crispy Italian breadcrumb that is much more flavorful than store bought!
Storage: leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Refrigerate some pasta water so you can drizzle it over the leftovers before reheating to freshen up the sauce. I don't recommend freezing the leftovers because the pasta can become mushy.
Reheating: the leftovers can be reheated in a skillet with a bit of pasta water over medium-low heat until it reaches a temperature of at least 165°F (74°C). You can also use a microwave in one minute increments until heated throughout.

Nutrition