Lemon Caper Pasta With Brown Butter Sauce
When briny capers meet rich, nutty butter and a splash of lemon, something magical happens — and this lemon butter caper sauce might just be your new favourite thing to toss pasta in. It’s quick, bold, and exactly the kind of dish that saves a busy weeknight dinner without tasting like a shortcut. Simple to make, hard to forget.
Ingredients
- 70 g butter unsalted
- 2 garlic cloves peeled and smashed
- ½ teaspoon salt
- 2 tablespoon capers
- 1 tablespoon lemon juice freshly squeezed
- 200 g spaghetti
- parsley, lemon zest and chilli flakes to garnish
Instructions
- Place the butter and peeled and lightly crushed garlic cloves in a small saucepan set over low heat. Once the butter melts, let it slowly infuse with garlic flavour for 10-15 minutes over minimum heat - make sure the butter or garlic doesn't brown at this stage.
- After the butter has been infused, start cooking the pasta in a large pot of salted water following instructions on the packet, but drain the pasta about 1 minute before it's cooked al dente. Reserve 5 tablespoon of starchy pasta water.
- Whilst your pasta cooks, take the garlic cloves out of the butter, increase the heat to medium-high. Swirl the butter until you can see brown speckles forming - your butter will foam first, then start browning (do not let the milk solids turn black).
- Once your butter is browned to your liking, take it off the heat immediately and stir in the salt, lemon juice and capers.
- Add the drained pasta back into the pot, pour in the browned butter caper mixture, reserved pasta water, and toss over medium-high heat for another minute, until most liquid is absorbed.
- Garnish with parsley and chilli flakes! Serve immediately.
Nutrition
Calories: 630kcalCarbohydrates: 77gProtein: 14gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 1035mgPotassium: 254mgFiber: 4gSugar: 3gVitamin A: 886IUVitamin C: 4mgCalcium: 39mgIron: 2mg
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