Lemon Caper Linguine

If you need a fast weeknight meal and you’re craving pasta, look no further than this Lemon Caper Linguine. This dish comes together in under 20 minutes using basic ingredients you may already have on hand.

All you need is the following ingredients:

• Pasta - for this one we’re using linguine

• Extra Virgin Olive Oil

• Garlic

• Red Pepper Flakes

• Capers

• Lemons

• Optional: Fresh Parsley, Cheese, Bread Crumbs *see note

Step 1: Heat a pot of water to boil, and add your linguine, setting a time for 8 minutes

Step 2: Heat a pan on medium, dice 4 to 5 garlic cloves, zest a lemon, and add olive oil to the pan, about 2 tbsp.

Step 3: Add your red pepper flakes, garlic and zest. Grab roughly 2 tbsp of capers, give them a rough chop and add to the pan. You do you, babe, if you want more capers, by all means. Have at it. While everything is sizzling, turn your heat down and check the pasta.

Step 4: Watch your heat, don’t burn the garlic - take some pasta water and add to the pan, maybe about a half ladle full. When your pasta is al dente, using spaghetti tons, add your pasta to the pan and begin to mix everything together.

Step 5: Add more pasta water only if it’s looking kind of dry. Add the juice of a whole lemon. I love lemony pasta, so I tend to use two lemons here, but this is my preference.

Step 6: From the notes, either add chopped fresh parsley, Pecorino cheese, or fried bread crumbs. Or all of it. Serve on a plate and garnish with cracked peppers, or extra flakes, and drizzle a little olive oil and one more squeeze of lemon.