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Lemon Spaghetti With Crispy Capers
Category
Pasta
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Ingredients
-
1 pound spaghetti chitarra
-
2/3 cup extra virgin olive oil
-
2/3 cup grated Parmigiano Reggiano
- 1/2 cup fresh lemon juice, from about 3 lemons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
- 1 tablespoon lemon zest
-
2 tablespoons fried capers*
- Vegetable oil, for frying
-
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Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes.
- Meanwhile, whisk the olive oil, Parmigiano Reggiano, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and tir in the basil. Garnish with lemon zest and fried capers.
- *Chef's Note: To fry capers, drain, rinse and dry the capers very well. Heat 1/4 cup vegetable oil in a small skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 10 to 15 seconds until they have popped open and are golden brown and crispy. Using a slotted spoon, remove the capers to a paper towel-lined plate and allow to drain before using.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 762
Amount/Serving
% Daily Value
- Carbs
- 88 grams
- Protein
- 24 grams
- Fat
- 35 grams
- Saturated Fat
- 8 grams
- Cholestrol
- 17 milligrams
- Sodium
- 473 milligrams
- Fiber
- 4 grams
- Sugar
- 4 grams
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