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Lemon Caper Pasta with Grape Tomatoes


Units Scale
  • 8 ounces of spaghetti pasta
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • Juice of one lemon, about 2 tablespoons
  • 1/4 cup dry white wine or vegetable stock
  • 1/4 cup reserved pasta water
  • 2 tablespoons capers, rinsed and drained
  • salt to taste
  • 1 pint cherry tomatoes, sliced in half
  • 2 tablespoons fresh flat leaf parsley, chopped & extra for garnishing
  • 1/2 teaspoon red pepper flakes


  1. Prepare pasta according to package directions.
  2. While pasta is cooking heat olive oil over medium heat in a large skillet. Add shallots and garlic to skillet and sauté until fragrant, about 30 to 40 seconds.
  3. Add lemon juice, wine or vegetable stock, reserved pasta water and capers, reduce heat and simmer until sauce starts to thicken.
  4. Add cooked pasta to skillet and toss to coat, remove from heat and transfer to serving bowl or if you prefer serve from skillet.
  5. Season to taste with salt.
  6. Toss in the tomatoes, parsley and red pepper flakes.
  7. Serve immediately.