Pasta with Garlic Butter Caper Sauce is a light and flavorful, 20 minute pasta recipe. Pair with a protein, or enjoy on its own for dinner.
You know when you walk by the Italian restaurant in the mall food court – Sbarro, Fazolis, whatever the knock off one that replaced Sbarro in our mall is called – and you’re assaulted by the scent of garlic butter? Your mouth starts watering and it takes every ounce of willpower within your soul to not go over and order something terrible? This is my house right now, and I gotta say, I don’t hate it.
That is to say, I’ve made four versions of 20 minute Pasta with Garlic Butter Caper Sauce this week and the scent of garlic butter is in the walls. Again, I don’t hate it!
First I created it as a pan sauce for sauted salmon. Then I mixed it with the rice pilaf I made to go with it. Next, I drizzled it over roasted spaghetti squash then declared it the best side dish ever before finally tossing the sauce with cooked gluten free spaghetti and, ding, ding, ding – we had a winner!
My Mom made my brothers and me egg noodles with butter and parmesan a lot when we were growing up and this dish reminds me of that because of it’s delicious simplicity.
The capers take each forkful from ordinary to craveable though. They add little pops of salt and tang to each bite and I promise you’ll be fighting your dining companion for every last one!
Watch How to Make It
How to Make This Recipe
Start by cooking 6oz gluten-free spaghetti noodles in a big pot of salted boiling water until just under al dente. The spaghetti will continue to cook a bit in the sauce, so make sure it’s just shy of al dente.
Meanwhile, melt 1 Tablespoon butter in a large skillet over medium-high heat then add 4 cloves minced garlic and saute until golden brown, about 1 minute.
Next add 1/4 cup white wine then simmer until reduced by half (if you don’t want to use wine, just leave it out and increase the chicken broth amount by 1/4 cup.)
Use whatever white wine you like to drink but make sure it’s not a sweet reisling or moscato. I usually use Sauvignon Blanc!
Next pour in 1 cup chicken broth, the juice of 1/2 lemon, and 2 Tablespoons capers. Turn the heat to high then boil the sauce until it’s reduced by half.
Add another 1 Tablespoon butter then let it melt to finish the sauce. Taste then add a sprinkling of salt, if you please.
The pasta should be ready when the sauce is, so drain then add to the skillet and toss to coat. Top with fresh herbs and a crack of black pepper, and dinner is served! Enjoy this delightfully light recipe!
Equipment
Ingredients
- 6 oz gluten free spaghetti
- 2 Tablespoons butter, divided
- 4 garlic cloves, pressed or minced
- 1/4 cup white wine, Sauvingnon Blanc recommended
- 1 cup chicken broth
- 2 Tablespoons capers
- 1/2 lemon
Directions
- Bring a large pot of salted water to a boil then add spaghetti and cook until al dente - do not overcook as it will continue cooking a bit in the garlic butter caper sauce. Drain then set aside.
- Meanwhile, melt 1 Tablespoon butter in a large skillet over medium-high heat then add garlic and saute until golden brown. Add wine then simmer until reduced by half. Add chicken broth, lemon juice, and capers then turn heat up to high and simmer until sauce is reduced by half. Add remaining Tablespoon butter then taste and add salt if necessary.
- Remove skillet from heat then add cooked pasta and stir to combine. Let sit for 3-4 minutes to let sauce adhere to pasta - it will thicken up as the pasta cools. Serve with fresh chopped herbs and a crack of black pepper for garnish, if desired.
Notes
- This sauce is also great with roasted spaghetti squash!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Really great flavors in this recipe. Letting pasta sit to absorb sauce is key.
I’m so glad you enjoyed it, Margaret! Thank you so much for your feedback and recipe rating!
So freaking good!! I can’t cook to save my life but I did it (with my boyfriend’s help-ish). I am a vegetarian so used vegetable broth. Used less than half of the butter—only because we are fat-ish. Believe me, I know it would be better with more butter. BUT, it was still delicious with just some bucatini and black pepper. We are salt freaks and only added a bit after serving. We did add Asiago and it was yum but people who have cooking knowledge probably know that it’s softer than parm and gets a little grainy. I suppose if I’d just used all the butter, no cheese would be necessary. ;-) Honestly, it was delicious without it. Thank you!!
I’m so glad you were able to make this dish your own, Shelbie, and even more glad that you loved it! Thank you so much for your feedback and recipe rating!
Gross. No flavor. Very watery. Will not make again
I’m sorry to hear that, Sue! I haven’t received similar feedback. Is it possible an ingredient was mismeasured, or if watery, that your sauce wasn’t reduced enough?
Nicely balanced recipe. I didn’t change a thing and I always change a thing. (well, added more capers because I’m obsessed)
If you use a bullion base foe the stock, you may not need salt. That is all, delish!
So glad you enjoyed, Kfly!! Thank you so much for your feedback and recipe rating!
OMG! So good. I added extra butter and organic low salt bone broth since I didn’t have white wine. Then chopped some grilled chicken and fresh grated parmesan. Yummmm!
Yummmm – love the addition of parmesan! So glad you enjoyed, Donna!