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One Pan Lemon Caper Pasta with White Wine Recipe

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3.9 from 11 reviews

A light and flavorful one-pan pasta recipe featuring a tangy lemon and caper sauce enhanced with white wine, garlic, and butter. Quick and easy to prepare, perfect for a bright, fresh Italian-American main course.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Italian

Ingredients

Pasta

  • 1 lb. spaghetti or linguine

Sauce

  • 1/3 cup dry white wine
  • 4 Tbsp. extra virgin olive oil
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. capers
  • 3 cloves garlic, minced
  • 1 lemon, juice and zest
  • 1/2 cup reserved pasta water
  • Freshly grated Parmesan cheese, for serving
  • Cracked black pepper, for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set pasta aside.
  2. Prepare the sauce base: In a large skillet or pan, melt the butter over medium-low heat. Add the olive oil and minced garlic. Sauté the garlic until it’s fragrant and sizzling but not browned, to avoid bitterness.
  3. Add capers and wine: Stir in the capers and cook for about one more minute to release their flavor. Then pour in the dry white wine and cook the mixture until the wine reduces by half, intensifying the flavor.
  4. Incorporate lemon and pasta water: Stir in the lemon juice and zest, followed by the reserved pasta water to create a light sauce that will cling to the pasta.
  5. Toss pasta in sauce: Add the cooked pasta back into the skillet. Toss gently to coat the noodles evenly with the lemon caper sauce. Heat through for another minute to meld the flavors.
  6. Serve: Plate the pasta and garnish with freshly grated Parmesan cheese and cracked black pepper to taste. Serve immediately while warm.

Notes

  • Use high-quality extra virgin olive oil and fresh lemons for the best flavor.
  • Reserve pasta water carefully; it helps to emulsify the sauce and coat the pasta perfectly.
  • Adjust the amount of capers based on your preference for brininess.
  • This dish pairs well with a crisp white wine similar to what is used in cooking.
  • Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.

Find it online: https://cheftinaskitchen.com/one-pan-lemon-caper-pasta-with-white-wine-recipe/