Lovely and lemony, Caper Pasta doubles as an easy weeknight dish or an elegant dinner for company!
I love recipes like caper pasta. Just like the perfect black dress, this recipe can be casual or elegant, depending on the occasion. More often than not, we enjoy this as a weeknight supper, but it’s definitely a good one for when my in-laws visit or for an at-home birthday dinner. Caper pasta just might become one of your favorites, too, thanks to its wonderful taste and versatility!
I think the key to this dish’s versatility is that it’s fairly easy and quick to make. Despite its simplicity, the flavors remain vibrant and even a little complex. You get the al dente pasta, the burst of lemon juice, and the briny, slightly lemony capers topped with nutty Parmesan. Caper pasta is somehow tasty and hearty without being heavy.
Wondering why you reserve some of the pasta water? The water’s starchiness helps the other ingredients stick to the pasta. It’s a neat and easy trick to create just-right sauce for any pasta dish. So, don’t toss it!
Nearly all the ingredients are pantry staples, allowing you to go from wondering what’s for dinner to enjoying a plate of pasta in under 30 minutes. While my family likes it as is, you can also add options for protein (keep scrolling for ideas). All in all, caper pasta is a year-round favorite that delivers lots of flavor in no time. Definitely a keeper.
Get to know capers
While you might think that capers are just tiny olives based on their appearance and taste, the two are actually not related. Capers are the buds of the caper bush (also called the Flinders rose), harvested out of pods and cured in a salty brine. The caper bush is native to the Mediterranean and Northern African region and flourishes in that arid climate. Once cured in the brine, they have a lovely, slightly lemony flavor and can be used right out of the jar (no peeling, chopping, or dicing!). Because of this convenience factor, capers are a great way to add flavor and complexity to a dish without requiring much time or effort.
How do I store leftovers?
Refrigerate leftover caper pasta in an airtight container for up to 3 days. To reheat, either warm in a skillet with a splash of olive oil over low heat or in the microwave. You may want to add a tablespoon of lemon juice or vegetable broth to freshen up the texture and flavor. Add a sprinkle of Parmesan cheese before serving leftovers—it’ll look like you just made it!
Serving suggestions
Serve caper pasta with homemade Garlic Breadsticks to mop up your plate. Also, any roasted veggie or Green Salad works well as a first course or side. If you want to add protein, consider Air-Fryer Salmon or Perfect Stove-Top Chicken Breast. Either one tastes delicious on top of the caper pasta. And don’t forget a glass of white wine or sparkling water to round out the meal. Enjoy!
Caper Pasta
Ingredients Â
- 6 ounces spaghetti
- 2 tablespoons butter divided
- 3 cloves garlic minced
- 1/4 cup white wine
- 2 1/2 tablespoons capers drained
- 2 tablespoons lemon juice
- 1/2 cup reserved pasta water
- 1/4 cup vegetable broth
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- 2 tablespoons fresh parsley chopped (optional)
InstructionsÂ
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Pour in the white wine and let it simmer until reduced by more than half. Stir in the capers and lemon juice. Mix in the reserved pasta water, broth, and the remaining butter. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss until it is evenly coated with the sauce. Let the pasta sit for a few minutes to allow the sauce to thicken. Garnish with Parmesan and fresh parsley, if desired, and serve warm.
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