Penne with Asparagus, Tomatoes and Crispy Capers

There’s nothing quite like a comforting bowl of pasta to satisfy those carb cravings. This dish combines al dente penne with tender asparagus, juicy tomatoes and a luscious garlic herb butter sauce. The real star, though, is the crispy capers-they add a delightful crunch and briny pop that elevates every bite.

Finished with a sprinkle of nutty Parmesan and a hint of chili flakes, this pasta is quick enough for a weeknight dinner but impressive enough to serve guests. Best of all, it comes together in just 25 minutes with simple, fresh ingredients.

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Ingredients

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 ounce CapersView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente, 10-12 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry all produce. Drain the capers and pat them thoroughly dry with paper towels. Trim the woody ends from the asparagus and cut into 1-inch pieces. Dice the tomato. Zest 1 teaspoon of zest from the lemon, then cut the lemon into wedges.
3. Heat a generous drizzle of vegetable oil in a large pan over medium-high heat. When the oil is hot enough that a caper sizzles on contact, add the capers and cook, stirring occasionally, until crispy, 1-3 minutes. Transfer the capers to a paper-towel-lined plate.
4. In the same pan, heat another drizzle of oil over medium-high heat. Add the asparagus and a pinch of chili flakes. Cook, stirring often, until bright green, 2-4 minutes. Add the diced tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
5. Add the cooked penne, garlic herb butter, half the Parmesan and 1/3 cup of the reserved pasta water to the pan. Season with salt and pepper. Stir until everything is well combined and a loose sauce forms. If the sauce seems dry, add more pasta water a splash at a time. Remove from heat and stir in a squeeze of lemon juice.
6. Divide the pasta among bowls. Sprinkle with the remaining Parmesan, a drizzle of olive oil and as many crispy capers as you like. Garnish with lemon zest and additional chili flakes to taste. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or farfalle works well. Adjust cooking time according to package directions.

What can I substitute for garlic herb butter?

You can use regular butter mixed with a pinch of garlic powder and dried herbs like parsley or basil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water.