Lemon Caper Capellini Print Email

Lemon Caper Capellini

A fresh and light pasta dish that is perfect with pork, chicken and seafood.

8 oz capellini
1-2 TBS olive oil
1-2 TBS butter
1 garlic clove, sliced
juice and zest of one lemon
3 TBS minced Italian parsley
2 TBS capers, rinsed and chopped
white or black pepper
pinch crushed red pepper
1-2 heirloom tomatoes; peeled, seeded and chopped (tomato concassée)
OR - 1 pint of baby heirloom tomatoes, split

Boil pasta in 4 quarts of salted water until almost done – do not overcook!!! Meanwhile, add oil and garlic in a heavy skillet, sauté just to a light blonde. Add butter, cooked pasta directly from the pot, lemon juice, zest, parsley, capers, and peppers. Toss, adding pasta cooking water as needed. Serve garnished with tomato concassee, and lemon zest / wedges. – Chef Michaelangelo (mick) Rosacci