Lemon Caper Pasta

Lemon Caper Pasta

from gourmetmartha.com

There’s something magical about simple recipes that don’t just fill your stomach, but fill your spirit. Lemon Caper Pasta is one of those dishes that reminds me of childhood summers at my grandmother’s house. I remember her humming as she squeezed lemons from her little backyard tree, the citrus scent curling into the air like a bright ribbon. She didn’t use many ingredients, but somehow, everything she made tasted like love — and this pasta was one of her staples. Traditionally Mediterranean, this dish combines pantry staples with bold flavors that punch way above their weight. The lemon brings brightness, the capers offer briny bursts, and the butter creates a velvety sauce that clings to every strand of pasta. It’s a dish that tastes like it took hours, but in reality, it’s a quick fix for busy evenings or quiet solo dinners. Over the years, this Lemon Caper Pasta has become a go-to recipe in my own kitchen — the kind of meal I turn to when I need something comforting, fresh, and satisfying. Whether you’ve had a long day or just want to feel like you’re sitting by the Amalfi Coast, this pasta brings that feeling home.

Ingredients

  • 8 ouncesspaghetti or linguine
  • 3 tablespoonsbutter, divided
  • 1 clovegarlic, minced
  • 1 tablespoonall-purpose flour
  • ½ cupreserved pasta water
  • 1 teaspoonchicken soup base (or vegetable if preferred)
  • 2 tablespoonsfresh lemon juice
  • 1 tablespooncapers, drained
  • 1 tablespoonfresh parsley, chopped
  • salt and freshly cracked black pepper, to taste

Directions

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    1. Cook Your Pasta with CareBring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 8 to 10 minutes depending on the brand. Don’t forget to reserve about half a cup of that starchy pasta water — it’s your secret to a silky sauce.

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    2. Start the Flavor BaseIn a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for about a minute, just until fragrant. This is the soul of your sauce, so let the garlic bloom gently without browning.

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    3. Make a Quick RouxAdd the remaining butter and let it melt. Sprinkle the flour over the butter and whisk continuously for about 1 minute. This step creates a roux — the thickening agent that will give your sauce that lovely, luscious texture.

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    4. Whisk in Liquid GoldCombine the soup base with your reserved pasta water and slowly pour it into the skillet while whisking. It might look thin at first, but give it a minute — it’ll start to thicken as it simmers.

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    5. Brighten It UpNow add your fresh lemon juice, one tablespoon at a time. Taste as you go — some lemons are more tart than others. You want a zing that balances the richness of the butter without overpowering it.

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    6. Add the Flavor BombsStir in the capers and parsley. These are your pops of flavor — salty, tangy, and herbaceous. Season with salt and pepper to taste, but go easy at first since the capers and soup base already carry salt.

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    7. Finish with the PastaToss your drained pasta right into the skillet and use tongs to combine everything. Let it sit over low heat for a minute or two so the sauce can cling to every strand.

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    Serve warm with an extra squeeze of lemon or a sprinkle of parsley, if you’re feeling fancy.