Quick Lemon Caper Pasta

with crispy garlic chips!

There are the all-day sauces (see my lamb ragu), and then there are those speedy pasta dishes that come together at a moment's notice. This lemon caper pasta falls squarely into the latter category.

Equally suited to a busy weeknight dinner or a midnight snack, it’s light and refreshing, with briny capers, crispy garlic chips, and bright lemony flavor. As a bonus, it's naturally vegan, though it can be bolstered with your choice of protein for a heftier meal.

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Cook's Notes

Ingredient Tips

• Pasta: Spaghetti, rigatoni, or paccheri are my favorite shapes for this sauce. To dress things up a bit, use a high-quality bronze-cut pasta.

• Capers: Look for brined capers with limited additives other than water, salt, or vinegar.

How to Make Garlic Chips

I recently discovered an easy microwave method to make fried garlic chips, thanks to Sheldon Simeon's cookbook, Cook Real Hawai'i. I can't believe how foolproof it is, and the garlic never comes out soggy or greasy.

All you need to do is thinly slice your garlic and submerge it in some oil. Microwave in 30-second increments until golden brown. Immediately remove from the heat, strain and reserve the oil, then allow the chips to dry on a paper towel. They will stay nice and crispy for 2 - 4 weeks in an airtight container!

For more details, see my article on how to make garlic chips.

Variations

• For even more texture, top the pasta with crispy baked artichoke hearts.

• Swirl in a tablespoon of butter for added richness when tossing everything together.

• Top with a handful of freshly grated parmesan cheese.

Have a great week,

- Karishma