Difficulty: Easy - for beginners
3/4 pound linguine
3 tablespoons olive oil
5 cloves garlic, minced
1 (3.5 ounce) jar non pareil capers
2 tablespoons lemon juice
1. Bring a large pot of water to a boil and salt liberally (about 1 â€“ 2 tablespoons). Cook pasta according to pasta directions. Reserve 1/2 cup pasta water. Drain pasta.
2. In a large skillet, heat olive oil over medium heat. Cook garlic and capers in oil just until fragrant, about 30 seconds. Add in lemon juice. Stir in pasta and toss to coat completely. Add reserved pasta water 1/4 cup at a time if pasta seems dry. Season to taste with salt. Serve immediately.