Ingredients:

  • 12 ounces (340g) spaghetti or your choice of pasta
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (40g) capers, rinsed and drained
  • 1/2 teaspoon red pepper flakes, adjust to taste
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • Zest of 1 lemon
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add capers and red pepper flakes; cook for an additional 2 minutes.
  3. Add cooked pasta to the skillet. Toss with caper mixture, adding reserved pasta water gradually until desired consistency is achieved.
  4. Stir in chopped parsley, basil, and lemon zest. Season with salt and pepper to taste.
  5. Dish onto plates and top with grated Parmesan, if desired.