Pasta with Garlic Butter Caper Sauce

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 Pasta with Garlic Butter Caper Sauce this week and the scent of garlic butter is in the walls. Again, I don’t hate it!

Watch How to Make It!

First I created it as a pan sauce for the sauteed salmon Ben and I had for dinner on Monday night. Then Ben mixed it with the rice pilaf I made for him to go with it and declared it the best side dish ever. 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 have a winner!

This light and swirly dish is ready in 20 minutes and we clearly can’t get enough of it. 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!

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. Speaking of my spiralizer – I can’t wait to try this recipe out with a big bowl of zoodles!

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. Try not to face plant in the skillet at this point – it smells Heavenly! 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. Lately I’ve been loving this Chateau Ste Michelle Sauvignon Blanc, so that’s what I used!

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.

These are the capers I used, by the way. They’re usually by the pickles and olives at the grocery store. I always keep a jar on hand for adding to tuna salad, pasta dishes, etc. They add so much flavor to recipes for like, 8 calories and zero fat. Like!

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!

Pasta with Garlic Butter Caper Sauce

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gluten freevegetarian20 minute meal

5/5 (14 REVIEWS)

Description

Pasta with Garlic Butter Caper Sauce is a light and flavorful 20 minute gluten-free supper. You are going to lick your plate clean!

Ingredients

serves 2

• 6oz gluten-free spaghetti
• 2 Tablespoons butter, divided
• 4 garlic cloves, minced
• 1/4 cup white wine (I used Sauvingnon Blanc)
• 1 cup chicken broth
• 2 Tablespoons capers
• juice of 1/2 lemon

Directions

1. Bring a large pot of salted water to a boil then add spaghetti and cook until just al dente - it will continue cooking a bit in the garlic butter caper sauce. Drain then set aside.
2. 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.
3. 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 AWESOME with roasted spaghetti squash!

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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