Ingredients:
- 1 lb. dry pasta
- 1 stick of butter, divided
- 1 small onion, diced
- salt
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 Tbsp. tomato paste
- 1 c. white wine
- 1 jar roasted red peppers
- 1 jar capers
- black pepper
Cook pasta according to package directions, drain, reserving one cup of pasta water. Set aside.
In a large skillet, melt 1/2 stick of butter. Add the onion and a little bit of salt, cooking until the onion is translucent.
Stir in garlic and lemon zest. Cook for about a minute, then add in tomato paste. Stir well. Then add wine. Stir until combined. Cook for about a minute.
Add in the peppers, capers, and reserved pasta water. Cook on medium-low heat for 2-3 minutes.
Add in pasta, the other 1/2 stick of butter, and lemon juice. Stir well until butter is melted and pasta is coated with sauce.
Add salt and pepper, as needed.
Please follow and like us:
