Black Pepper Fettuccine with Capers, Tomatoes, and Lemon Butter Parsley Sauce
Sep 1 2008

I’ve been on culinary overdrive this weekend, fueled primarily by the fact that I went grocery shopping for the first time since returning to SF, and am feeling so spoiled by the quality produce. Tonight I invented a light summery pasta sauce that is definitely making it into my standard rotation.

It’s a basic Lemon Butter sauce with parsley, but I also added a few teaspoons of capers and a clove of garlic which took it to another level. I think the sauce could have been a bit stronger, and I’m going to continue to experiment. Here’s the recipe so far – send me your suggestions:

2 Tbsp butter
1 Tbsp olive oil 1 clove garlic
A couple handfuls fresh parsley 1 lemon, zested and juiced
2 heaping tbsp capers, in brine
¼ cup reserved pasta water
4-5 diced roma plum tomatoes
Freshly grated pecorino romano

Melt the butter over medium-low heat with the olive oil, and stir slowly for a few minutes until the butter is browned – it’ll become sweeter and give off a nice nutty smell. Add the garlic and sautée briskly, then add the parsley and continue cooking until the parsley is just wilted. Add the lemon juice, zest, and capers, then increase the heat a bit.

After the sauce begins to simmer, add the pasta water and taste. Add salt and pepper as needed. You might try adding less water at first, to kee the sauce stronger than mine. I also think incorporating a glass of white wine into the sauce could be great.

Add the tomatoes, briefly warm them, and then add whatever pasta you’ve boiled (I picked up some fresh black pepper fettucine at BiRite). Mix thoroughly, and top with the cheese.