This recipe makes enough for about four to six servings but if you need more, you can always double the ingredients. It only takes about seventeen minutes total to prepare and cook. You'll be hooked after that first amazing bite!
Let's Get Started!
The Ingredients To Gather Are:
1 pound dry short pasta, such as campanelle, gigli, shells, pipette, or orecchiette
1 tablespoon olive oil
1 cup fresh or panko breadcrumbs
Finely grated zest of 1 large lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup capers
Juice of 1 large lemon
The Step By Step Directions To Follow:
Bring large pot of salted water to a boil. Add pasta, cook until al dente, 8 – 10 minutes, or according to package instructions.
Heat oil in frying pan over medium heat until shimmering. Add breadcrumbs, lemon zest, sauté until crumbs are golden-brown and crisp, 4 – 5 minutes. Transfer to bowl. Add parsley, Parmesan, pinch of salt, few grinds of pepper, stir to combine.
Melt butter in same pan over medium heat. Add garlic, sauté until fragrant but not browned, 1 minute. Remove from heat, stir in capers, lemon juice; take pan off the heat if pasta is not ready yet.
Reserve 1/4 cup of pasta water, drain pasta. Return frying pan to medium heat, add pasta, reserved water. Toss, stir pasta until sauce coats pasta water has evaporated, 1 – 2 minutes. Add 1/4 cup of breadcrumb mixture, toss again to combine. Serve garnished with remaining breadcrumb mixture.
Enjoy!
This lemon caper pasta is so simple and delicious you may want to make any chance you get! Have you tried this pasta dish yet?
Let Us Know What You Thought!
Article Source: The Kitchn
such a great post
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