Pasta with Asparagus, Tomatoes and Crispy Capers

There’s nothing quite like a comforting bowl of pasta to end the day. This recipe brings together al dente penne with tender asparagus, juicy tomatoes and a luscious garlic herb butter sauce. The real star? Crispy capers that add a delightful briny crunch to every bite.

Ready in just 25 minutes, this dish is perfect for a weeknight dinner that feels special. Topped with nutty Parmesan and a squeeze of fresh lemon, it’s a balanced and satisfying meal that will have you coming back for seconds.

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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

3 teaspoon 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 ½ cup of the pasta cooking water, then drain the pasta.
2. While the pasta cooks, wash and dry all produce. Drain the capers and pat them very dry with paper towels. Trim the woody ends from the asparagus and cut into 1-inch pieces. Dice the tomato. Zest the lemon to get 1 teaspoon of zest, then quarter the lemon.
3. Heat a large 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. Carefully transfer the capers to a paper-towel-lined plate.
4. Add another drizzle of oil to the same pan. 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 ⅓ 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. Turn off the 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 lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or rigatoni works well in this recipe.

How do I make the capers extra crispy?

Make sure they are thoroughly dried with paper towels before frying and use hot oil.

Can I substitute the garlic herb butter?

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