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Pasta
4-6
5 minutes
20 minutes
Olivelle
White wine, lemon juice, and capers bring to life a bright, crisp, and salty pasta sauce. The subtle lemon and pepper flavor of the pasta is brought out by this delicious sauce. Serve with chicken or fish and add a side of grilled asparagus for a gourmet style weeknight dinner.
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1/4 Cup Shallot, minced
1 Tbsp All Purpose Flour
1 Cup White Wine
1 Lemon, zested
2 Tbsp Lemon Juice
1 Tbsp Black Pepper
1 Tbsp Capers
2 Tbsp Butter
1 Tbsp Parsley, chopped
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Set pasta aside.
Meanwhile in a medium saute pan heat lemon oil over medium heat and saute shallot until soft- about 3-4 minutes.
Add flour and cook roux, careful not to brown, about 2 minutes.
Add white wine, lemon zest, lemon juice, tapenade, pepper, and salt. Cook until sauce thickens- about 5 minutes.
Finish sauce with butter and capers.
Add pasta to saute pan and toss until pasta is coated in sauce and dish is warm, about 1-2 minutes.
Serve with fresh parsley.
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We reccomend adding 1 Tbsp of salt for every 4 quarts of water.
Whenever you are cooking with wine we always reccomend to use a wine you would drink on its own. This doesn't mean it has to be expensive, however if you don't like the wine when you drink it you probably won't like the flavors it imparts on your food.
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