This lemon caper pasta is a tangy and briny dish, elevated by the addition of crispy, lemony breadcrumbs that add a delightful crunch to every bite.
INGREDIENTS
– 1 pounddry short pasta, such as campanelle, gigli, medium shells, pipette, or orecchiette
– 1 tablespoonolive oil
– 1 cupfresh or panko breadcrumbs
– Finely grated zest of 1 large lemon
– 2 tablespoonschopped fresh parsley leaves
INGREDIENTS
– 2 tablespoonsfreshly grated Parmesan cheese
– Kosher salt
– Freshly ground black pepper
– 3 tablespoonsunsalted butter
– 4 clovesgarlic, minced
– 1/4 cupcapers
– Juice of 1 large lemon
STEPS 1
Boil pasta until al dente; toast breadcrumbs with lemon zest until golden and crisp.
STEPS 2
Heat olive oil in a pan; sauté breadcrumbs with parsley, Parmesan, salt, and pepper.
STEPS 3
Melt butter in the same pan; sauté garlic until fragrant, then add capers and lemon juice.
STEPS 4
Reserve pasta cooking water; drain pasta and return to pan with reserved water.
STEPS 5
Toss pasta with sauce until coated; add breadcrumb mixture and serve garnished with remaining breadcrumbs.