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.
Do I double all the ingredients if I want to make a whole box of spaghetti?
Hi Cassie! If you have a 12oz box of spaghetti and want to double, you can use the whole box. If you have a 16oz box of spaghetti, you’ll want to use 3/4 of the box if doubling this recipe. I hope that helps!
Love it! So easy and simple. Made it for a quick lunch. Would pair great with shrimp.
Absolutely! So glad you enjoyed, Danielle!
Yes, absolutely!! So glad you loved it, Danielle!
If I wanted to double the recipe would I double everything specifically the broth and wine? Or just the butter garlic and capers?
I would double everything except the win – maybe use ~1/3 cup.
This was amazing!!!
So glad you loved it, Shawna!
Can black truffle oil be lightly added to this recipe?
used the truffle oil after as a drizzle and yummy!.. fresh parsley and parm cheese
omggggg – truffle oil is one of my love languages. Great idea!!
Absoutely!
Fantastic!!
Thank you so much for your feedback and recipe rating!
Luckily I had everything all of the ingredients on hand during “Covid Confinement”. Came out delicious!!! I added cooked chicken breast when plating and fresh garlic bread. Happy National Garlic Day!!! ?
Thanks for the recipe! I loved it!
Thrilled you loved it, Rosalie, and so glad you were able to make it with what you had on hand!
I love Capers and I just want to suggest, when using them, squish several of them which results in more flavor! I learned that from Chef John of
FoodWishes.com who posts tons of great recipes on Allrecipes.com
Delicious! I doubled the sauce (+ added garlic powder), added chicken (browned in olive oil/seasoned w/salt & pepper), & topped with fresh grated parmesan & Italian Flat Leaf Parsley! Used your recommendation for wine to cook with & served it with dinner also! 5☆’s!!!!!!!! Thanks for sharing! ?
Why do you say not to use a Reisling? That’s all I’ve got in the fridge…wondering how it will affect the taste?
Hi Anita! Most (though not all) Rieslings are very sweet, which would give this dish a sweet note when it’s supposed to be very savory. I hope that helps!
Not very good
Loved this dish. Made it once. Tonight i experement by adding chilli flakes and mushrooms.
I honestly hate cooking but this easy recipy inspires me.
Thank YOU
This pasta is so very delicious! The recipe is easy to follow and the flavors are amazing. Thanks for this awesome recipe!