Lemon Caper Linguine

Lemon Caper Linguine

Talk about quick and easy. This pasta just screams busy weeknight dinner. Which is perfect because that is exactly what I needed last night. I just had a bunch of things to do. I was tired and the thought of spending an hour or two in the kitchen cooking dinner just seemed a little too much so I put the kabosh on an slow simmered pasta sauce I was thinking about and decided to go with this quick, lemon caper sauce. This pasta can be done in about 15 minutes. I kid you not.

It took me a bit to warm up to capers but now I love them. I even find myself craving the salty little devils and will reach for one or two as a snack while I’m cooking dinner. They come in a couple different varieties. I prefer the non pareil variety because they are smaller, more fragrant and not quite as strong as the larger varieties. You should be able to find them in the condiment aisle of the grocery stores.

The Recipe

  • Serves 4
  • Prep time:
  • Cook time:

Ingredients:

  • 3/4 pound linguine
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 (3.5 ounce) jar non pareil capers
  • 2 tablespoons lemon juice
  • salt

Instructions:

  1. Bring a large pot of water to a boil and salt liberally (about 1 - 2 tablespoons). Cook pasta according to pasta directions. Reserve 1/2 cup pasta water. Drain pasta.
  2. In a large skillet, heat olive oil over medium heat. Cook garlic and capers in oil just until fragrant, about 30 seconds. Add in lemon juice. Stir in pasta and toss to coat completely. Add reserved pasta water 1/4 cup at a time if pasta seems dry. Season to taste with salt. Serve immediately.

Enjoy!

  • http://www.cookincanuck.com Cookin’ Canuck

    What a light and pretty pasta dish. Capers are one of my favorite briny treats.

  • http://www.trialanderin.com Erin A

    Looks great! I recently posted a Linguine with Sundried Tomato, Spinach and Lemon Sauce (with pine nuts) that was pretty easy and delish! Made it to go with Chicken Piccata with capers.

    Love your simple take on kind of the same type of dish! (Boy that was articulate wasn’t it LOL). I think next time I might just try this, as its so easy!

  • http://theobsessivechef.blogspot.com StephenC

    Wow, this is truly minimalist. Not even any cheese? But, I love lemon, I love capers, I love linguine. Now that I’ve moved I think it’s time to get my pasta roller machine out and make linguine.

  • Sandra L.

    Another success!!! I made this and served it with salmon and asparagus. My husband loved it, he even got seconds.

  • Jason

    You would have to be insane to use an entire jar of capers for this recipe! For the pasta amount stated above, I used one “round” tablespoon of capers (about 1/6th of the jar. Also, don’t use 2 tablespoons of salt in your water. That also seems off. I would use one teaspoon, as the capers will be PLENTY salty. It seems as though they confused some ingredients with a 4 person and 8 person recipe. Last, I’d recommend 3 cloves instead of 5.

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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