Ingredients
Scale
12 ounces pasta of choice
1 tablespoon extra virgin olive oil
3 cloves of garlic
2 ounces of capers, drained but not rinsed
2 tablespoons of butter
½ cup heavy whipping cream
½ cup parmesan, freshly grated
1 teaspoon red pepper flakes
1 lemon, zest and juice
½ cup fresh herbs, like parsley or basil
Salt* and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook al dente according to the package instructions.
- Drain the pasta, reserving ¼ cup of pasta water, and set aside.
- In the same hot pan, add a bit of olive oil, minced garlic, and capers. Saute until the garlic is fragrant, around 2-3 minutes.
- Melt butter in with the garlic and capers, then add the heavy cream. Heat the heavy cream over medium-high heat until it begins to thicken, around 5 minutes. Do not allow it to boil.
- Remove from heat and add the lemon juice, lemon zest, and parmesan cheese. Stir until the cheese is melted.
- Add red pepper flakes, salt, and pepper to taste. Toss your cooked pasta in the sauce and return to medium heat for a couple of minutes to let the flavors meld. Add pasta water as needed to achieve desired consistency.
- Remove from heat and dress with fresh herbs. Serve hot.
Notes
*Be careful with added salt. With the capers and parmesan in this recipe, it will be pretty salty on its own. Add extra salt in very small amounts and taste between each.