Lemon Caper Pasta

This Lemon Caper Pasta is full of fresh lemon and garlic flavor while being incredibly simple and quick to make. Tender spaghetti is coated in a savory and tangy lemon caper sauce, making a tasty anytime dinner the whole family will love!

Why You’ll Love This Lemon Caper Pasta Recipe:

• Quick and Easy: With less than 20 minutes of cooking time, this recipe is simple and fast, perfect for even the busiest evenings.
• Gourmet: With olive oil, garlic, fresh lemon, and capers in pasta, this flavorful dish will transport you to your favorite Italian restaurant! 
• Versatile: Whether you enjoy this pasta for a satisfying lunch, quick and light dinner, or dinner party side dish, this lemon caper pasta is always a welcome treat. 

Let’s Get Started! Here’s What You’ll Need:

Ingredients

Spaghetti - This long pasta twirls easily, holding onto the lemon caper pasta sauce. If needed, you can substitute another long pasta, such as angel hair, linguine or fettuccine. 

Capers - These are small, unopened, and edible flower buds that grow across the Mediterranean (source). When preserved, they are tangy, briny, floral, and salty. Because they are so flavorful, a little goes a long way in the lemon caper sauce for pasta. All you need is ¼ cup of capers. I recommend those packed in water, but you can also use oil-packed. If using water-packed, drain (but do not rinse) them before adding.

Lemon -  A fresh lemon is best for zesting and juicing. You will need 1 tablespoon of lemon juice and 1 teaspoon of fresh zest (or about ⅓ of the lemon). For ease, zest the lemon before juicing it. 

Garlic - For pungent and nutty notes that perfectly complement the bright lemon and capers. Use fresh garlic for the best lemon pasta with capers, though bottled minced garlic can work in a pinch.

Olive Oil - What is an Italian pasta dish without olive oil? It’s a must-have. You will need 3 tablespoons of virgin or extra virgin oil; use good quality if possible for the best flavor. 

Salt and Pepper - Use this to salt the pasta water and season the lemon caper sauce and pasta before serving.

Equipment: 

Microplane Zester - This ultra-fine grater is perfect for zesting lemons and grating garlic. If needed, you can also use a small cheese grater to zest the lemon and a sharp knife to mince the garlic.

Citrus or Lemon Juicer - This handy tool lets you press citrus while reserving the seeds, making juicing a breeze. If you don’t have one, you can squeeze the lemon over a fine mesh strainer to catch the seeds.

Large Pot or Stockpot - For boiling the pasta. If needed, you can also use a Dutch oven. 

Skillet - We will use a small or medium size skillet to make the caper sauce. If desired, you can also use a large skillet to add the pasta to the sauce before tossing. 

How to Make Lemon Caper Pasta

Prepare the Lemon

Zest then juice a lemon and bring a large pot of salted water to a boil.

Cook the Pasta

Add the pasta to the boiling water and cook according to the package directions. Reserve ½ cup of pasta water before draining the pasta. Toss the cooked pasta with 1 tablespoon of olive oil to prevent sticking.

Make the Pasta Sauce

While the pasta cooks, mince or grate the garlic. Add it with 1 tablespoon of oil to a skillet over medium heat. Sauté for 30 seconds or until just golden and fragrant. Add the capers, salt, pepper, and remaining oil and sauté for 1-2 minutes. Stir frequently to ensure the garlic doesn't burn. Add lemon juice to the skillet and remove it from the heat.

Toss the Pasta with Sauce

Combine the pasta with the capers sauce and stir or gently toss to combine, adding a tablespoon of reserved pasta water at a time to reach your desired consistency. 

Garnish and Serve

Sprinkle the pasta with fresh lemon zest and enjoy hot!

Recipe Success Tips

• Salt the pasta water. A must-do when it comes to making Italian pasta dishes! Add 1 tablespoon of salt for every 1 quart of water. I recommend coarse salt if possible, though fine sea salt also works. 
• Cook al dente. The Italian phrase for “to the tooth,” this means to cook the pasta until it is still slightly firm but not hard. Follow the pasta’s cooking directions, checking it at the shorter end of the cooking time, draining it once it has a tender, but firm texture. Overcooking can result in mushy pasta. 
• Preparing the lemon. Prevent hassle and waste by zesting the lemon before juicing it. 
• Multitask. Start the sauce toward the end of the pasta’s cooking time for quick meal prep. Otherwise, be sure to toss the pasta with olive oil after draining to keep it from sticking.
• Reserve the pasta water. Not only does the hot pasta water add moisture to the dish, but its starch makes the sauce creamy, and its salt seasons the pasta with lemon and capers.

Serving Suggestions 

Enjoy bowls of lemon caper pasta hot, garnished with fresh lemon zest. For additional savory or fresh herb flavor, you can also top it with grated parmesan cheese or chopped flat-leaf parsley. 

I recommend serving it with any of the following mains and sides for a complete and satisfying meal:

• Garlic Parmesan Chicken Skewers
• Greek Chicken Stuffed Peppers
• Air Fryer Zucchini and Squash
• Italian Roasted Tomatoes in the Air Fryer

Storage Directions

• Refrigeration: Store leftover pasta in an airtight container in the refrigerator for up to 5 days. 
• Freezing: Once cooled to room temperature, transfer the pasta to a freezer-safe container and freeze for up to 2 months. Defrost it in the refrigerator overnight.
• Reheating: Warm the pasta over low heat on the stovetop with a splash of water or broth for 3-5 minutes or in the microwave on gentle heat until hot.

FAQs

More Quick Pasta Recipes 

• Spinach Mushroom Pasta 
• Lemon Butter Garlic Pasta 
• Creamy Garlic Parmesan Chicken Pasta
• Baked Feta Pasta with Tomatoes, Olives, and Basil

Enjoy!

I hope this simple dish becomes one of your favorite pasta dishes, either as a light meal or a side. Be sure to come back to leave a review and let me know what you had with it!

📖 Recipe