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Lemon-Pepper Capellini


  • 2 tablespoons extra virgin olive oil, (EVOO)

  • 3 tablespoons butter

  • 4 cloves garlic, finely chopped

  • 1 teaspoon coarse black pepper

  • 2 lemons, zested and juiced

  • Salt

  • 1/2 pound capellini

  • 1/2 cup basil leaves, shredded or torn

  • Grated cheese, to pass at the table


Bring a pot of water to boil for the pasta.

In a large skillet, combine the EVOO and butter over medium heat. Add the garlic, pepper and lemon zest.

When the water boils, salt it, then cook the capellini to al dente, 2-3 minutes. Add a ladle of the cooking water to the lemon-pepper butter and stir in the lemon juice. Drain the pasta and toss with the lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entrée or serve as a delicate first course.