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.
I’ve made this twice now in a week. The first time it was pretty good. The second time it was amazing. I used fresher garlic, and my four cloves were BIG cloves. ;) I also decided to use clam juice in place of white wine as I don’t really keep white wine around but I had clam juice I had to use up. Not a usual substitution by any means but it was AMAZING. I also squeezed the other lemon half over top the plated pasta.Yum yum yum. I really appreciate how simple and quick this recipe is. Thank you!
Wow. Iowa Girl Eats.. This Nebraska girl says you have something going on! I made this tonight looking for a Chicken Scallopini recipe. I pounded out chicken breast, salted and peppered and browned in olive oil. Took out the chicken and then made your sauce. I added shallots with the garlic. This to me was essential. I made more sauce than what was called for and could have used even more it was that damn good!! Put chicken in for a coat of the sauce then took it back out to stir in my pasta. Then tucked the chicken back in the mix and lord will be making this again. And they say we Midwesterners don’t have good taste… Please. I now know there is someone in Iowa too that knows what’s up!!
Yesss, so glad to hear! Love your chicken idea, too!
Sometimes there is nothing better than garlic butter on pasta! It’s so simple but indulgent. And capers make everything better! I’ll have to look for gluten free penne (or some other short pasta). I have a thing about long pasta – too much work to twirl on the fork! LOL
I LOVE your recipes! I added chicken and parmasan to this and it was divine! I like the idea of asparagus too, I will be trying that later this week!
Love your skillet! Where is it from?
Earlier this week I made butter garlic pasta with asparagus. It was delicious, but I ate all the asparagus out of it and have a bit orzo pasta left over. The thought of finishing off plain buttered orzo, albeit with garlic, was not sounding so exciting, but with capers?! Now that’s a treat. Thanks for the great idea!
My favourite thing to make in the kitchen!
Totally making this for dinner this weekend! I have all the ingredients on hand – win! Also love the spaghetti squash recommendation. Can’t wait to hear your spiralizer review!
Now you’re talking!!! Have a nice weekend!
I love how simple yet elegant this is! Can’t wait to hear what you think of your spiralizer!
Looks amazing! I’m on a big all-of-the-garlic kick right now (sorry to my hubby!) so I can’t wait to try this :)
I haven’t wanted to add to my kitchen gadget collection so I’ve been using a julienne peeler. I can’t wait for spiralized recipes and your review!
Quick and delicious! Looks good :)