Need a simple yet delicious dish to impress your family tonight? One of my go-to’s is a bright and aromatic lemon piccata inspired pasta. A spin off from one of the best dishes I’ve ever had, the rigatoni at the Line Hotel’s Commissary in Los Angeles, this flavorful meal is bright and aromatic and is ready in less than 20 minutes. Not only does it taste great on it’s own, but it’s the perfect pasta base to get a little creative in the kitchen. I love adding sun dried tomatoes or grilled chicken to it!
3 Tabelspoons Olive Oil
1/2 Cup Capers
2 Small-Sized Lemons (squeeze juice from lemons)
1/2 Cup Chicken Stock
1/8 Stick of Butter
Salt and Pepper
Freshly Grated Parmesan Cheese
1/2 Cup Toasted Pine Nuts
Pour olive oil into a saucepan and add capers. Sautée them a few minutes until slightly crisp. Add chicken stock and lemon juice. Simmer a few minutes and stir. Add cooked bucatini pasta. I like bucatini, a hollowed spaghetti noodle, because the sauce can get inside the pasta itself and offers more unbelievable flavor. Add 1/8 stick of butter to caper sauce and keep stirring until butter has melted and add grated parmesan cheese. Top with toasted pine nuts — they add a beautiful sweet, nutty flavor — a handful of fresh chopped parsley, and salt and pepper to taste.
For more options, try adding either grilled chicken or sautéed shrimp to this dish. This pasta is also amazing with added broccoli, sautéed mushrooms, and sundried tomatoes!
Photos by Lauren Edith Andersen