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RECIPES

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COOKBOOK

garlicky spaghetti with lemon, capers & almonds

October 19, 2016

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So, our freezer is officially ready to burst.  I wish I could say that it’s packed to the brim with healthy, ready-to-heat casseroles and nourishing breakfasts that I tucked away for the zombie days ahead, but that’s only about 30% true — maybe more like 0% true depending on how you interpret “healthy” or “nourishing” — and the remainder is more things like baked French toast (coming soon!) and frozen brownies for the nurses (okay, also for me) and that Costco 17-pack of Hot Pockets we gleefully took home last Sunday.  But the good news is that we finally bought a new microwave after leaving our old one in New York a few months ago (which made the last gleeful Costco pack of Hot Pockets we bought a little less gleeful when we got home and realized our folly.  Twenty-eight minutes in the oven.  Twenty-eight.  Sometimes more like 40.  Also, what made them choose to include 17?)  So we are ready to irradiate these meals to our heart’s content.

With the freezer full, I’ve turned to Plan B, which is finding ideas for easy, quick dinners that — with any luck — I might be able to throw together in the next few months, too.  Bonus points if it’s reliable and I know B2 will love it as much as I do, and even more if it’s the kind of thing that can clean out the fridge before we have to run to the store again.  This 30-minute, easiest garlicky spaghetti ticks off every one of those boxes.  It comes by way of Cook’s Science, from America’s Test Kitchen and Cook’s Illustrated, so I can rest easy on the reliability front right off the bat, but more than that, it’s everything you’d want a super garlicky, carb-happy weeknight pasta to be:  Minced garlic is sizzled very gently in olive oil until toasty, sweet, and golden brown, in just about the same time it takes your pasta water to come to boil, then it’s tossed with your spaghetti and just the right amount of starchy water, plus some extra raw garlic, to create a clingy, silky sauce that cloaks the spaghetti just right without tasting at all oily.  Livened up with lemon and some capers you’ve been meaning to use, but made satisfying and savory with grated Parmesan and whatever nuts you might have on hand in the pantry after the last cookie-baking session, it’s the kind of unbelievably quick but so rewarding dinner that we should all have once in awhile, even when not short on time.

Also!  The folks at America’s Test Kitchen are giving away a copy of Cook’s Science to one reader!  The book is a compendium of 300 recipes centered around 50 ingredients and how to get the most of them, all the recipes are tried and true and tested, and I’m so excited for you to explore it as much as I have been lately.  To enter, just leave a comment below with your email or a comment on Instagram by next Friday, October 28 at 11:59 PM PST.  The giveaway is limited to U.S. residents only, and the winner will be notified by email.  Thank you so much to ATK for sponsoring this post, and to you for reading!

garlicky spaghetti with lemon, capers, & almonds | two red bowls

garlicky spaghetti with lemon, capers, & almonds | two red bowls

garlicky spaghetti with lemon, capers, & almonds | two red bowls

garlicky spaghetti with lemon, capers, & almonds | two red bowls

Print

Garlicky spaghetti with lemon, capers & almonds

Print Recipe

The silky, flavorful base to this pasta makes it a garlicky blank slate for all kinds of endless variations. This is our slightly-adapted variant to use up what we had in the pantry; see the Notes below for the original recipe, plus a few more variations, as printed in Cook’s Science, by the Editors of Cook’s Illustrated and Guy Crosby. In testing, they noted minced garlic was best for its ability to toast evenly, and that a bit of raw garlic, added in addition to the gently-toasted bits, added some fresh garlicky zing; the amount of water to use, 2 quarts, is also crucial in creating the right amount of starchiness in the pasta water to help the sauce cling to the spaghetti without being oily.

Ingredients

Scale
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons plus ½ teaspoon minced garlic, divided
  • ¼ teaspoon red pepper flakes
  • 1 pound spaghetti
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 2 tablespoons juice
  • 3 tablespoons capers, minced (see Notes)
  • 1 ounce Parmesan, grated (½ cup), plus extra for serving
  • ½ cup toasted almonds (see Notes)
  • ½ cup fresh parsley, for serving (optional; see Notes)

Instructions

  1. Combine oil and 2 tablespoons minced garlic in an 8-inch non-stick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. (For me, this took the full 12 minutes — the garlic began to sizzle gently at around 4 minutes or so, and took about 8 minutes at a gentle sizzle to turn golden.) Off the heat, stir in the pepper flakes and set aside.
  2. Meanwhile, bring 2 quarts of water to boil in a large pot. Add the spaghetti and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it’s several minutes less cooked than I want.)
  3. Reserve 1 cup of the starchy cooking water, then drain the pasta and return it to the pot. Add the remaining ½ teaspoon garlic, lemon zest and juice, reserved garlic-oil mixture, and reserved 1 cup of pasta water to the pasta in the pot. Stir until pasta is well-coated with oil and no water remains in the bottom of the pot. (*Note:* I did this over medium heat.)
  4. Add the minced capers, grated Parmesan, and almonds, and toss to combine. Season with more salt and pepper to taste. Serve, with extra Parmesan on the side and fresh parsley, if desired. Enjoy!

Notes

The original recipe does not add capers, parsley, or almonds, but uses 1 cup chopped fresh basil and pine nuts instead, added in the same step (with the Parmesan).

Another delectable-sounding variation in the book omits the lemon zest, basil, and pine nuts, reduces the lemon juice to 1 tablespoon, then calls for 3 tablespoons capers, minced, 3 tablespoons currants, minced, and 2 anchovy fillets, rinsed, patted, dry, and minced, to be mixed into the pasta with the lemon juice.

Finally, for still another play on this pasta, omit the lemon zest, basil, and pine nuts, and reduce the lemon juice to 1 tablespoon. Stir 1 ½ teaspoons fennel seeds, coarsely ground, into the garlic-oil mixture with the red pepper flakes. Stir one 14-ounce can of artichoke hearts, chopped, into the pasta with the lemon juice. Add ½ cup hazelnuts, toasted, skinned, and chopped, into the pasta with the Parmesan, instead of the pine nuts.

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  1. Susan Martin

    October 19, 2016 at 5:14 am

    Love ATK! Am a fan….

    Reply
  2. Marisa @ All Our Way

    October 19, 2016 at 5:31 am

    The recipes from American Test Kitchens have always been winners. Now, to have this cookbook would be a true win, indeed. Your recipe above is fabulous. I love the combination of lemon and capers. I use these two ingredients a lot!! Thank you for the opportunity to win.

    Reply
  3. E | Pen + Pan

    October 19, 2016 at 5:32 am

    I love your suggested variations on this recipe! The addition of fennel seeds and artichoke hearts sounds like the makings of an out-of-the-pasta-box, not-by-the-book, still-simple supper.

    Reply
  4. julianne c.

    October 19, 2016 at 5:32 am

    love america’s test kitchen! all their books are pure genius.

    Reply
  5. Amanda | What's Cooking

    October 19, 2016 at 5:38 am

    Great easy recipe. Lol re hot pockets and I’m glad you can now irradiate them. I love America’s test kitchen. So funny you’d post this now. My grandma called me yesterday and told me about a promotion on this book and she said she wanted to get it for me but she couldn’t see the number well on TV or hear it fast enough. She said “look it up on your internet machine and I’ll but it for you.” I wouldn’t let her. I can’t wait till you get to try all these meals.

    Reply
  6. Ian Gore

    October 19, 2016 at 6:07 am

    Looks good–will have to try.

    Reply
  7. Joan Goodwin

    October 19, 2016 at 6:13 am

    Love the recipe, your blog is fabulous, as is ATK. Cookbook + giveaway? = count me in.

    Reply
  8. Anonymous

    October 19, 2016 at 6:21 am

    Beautiful photos, and tasty yet simple spaghetti. Adding it to my list of dinners to try.

    Reply
  9. Strength and Sunshine

    October 19, 2016 at 6:50 am

    Such a lovely pasta! All about the garlic and capers!

    Reply
  10. danube66

    October 19, 2016 at 6:55 am

    This looks very good – I’ll have to try it! I love dishes that contain ingredients I normally already have on hand.

    Reply
  11. Sue

    October 19, 2016 at 6:57 am

    I can’t wait to try this. It sounds so light and fresh.

    Reply
  12. Celesta

    October 19, 2016 at 7:04 am

    Great recipe, thank you. I’d love to win the ATK book.

    Reply
  13. Sharon

    October 19, 2016 at 7:32 am

    Thank you and America’s Test Kitchen for such a wonderful prize! My daughter and I would love to share this book. Your recipe, have to try it!

    Reply
  14. Heidi

    October 19, 2016 at 7:38 am

    Mmmm! What more can I say?

    Reply
  15. Anonymous

    October 19, 2016 at 7:57 am

    This looks like the perfect meal for an autumn night! And so beautifully styled, as always. I can’t wait to give it a try!

    Reply
  16. Brooke

    October 19, 2016 at 8:19 am

    This recipe looks delicious (as do the variations)!

    Reply
  17. billmacblog

    October 19, 2016 at 8:45 am

    The pasta dish sounds delish- Similar to spaghetti aoili (sic) A dear friend owned an Italian restaurant and would make it sometimes after closing- mmm

    Reply
  18. grace

    October 19, 2016 at 9:14 am

    ah, atk, they can do no wrong in my eyes!

    Reply
  19. kaela

    October 19, 2016 at 9:33 am

    looks absolutely delicious!!

    Reply
  20. ellie

    October 19, 2016 at 9:34 am

    i need to make this pasta ASAP

    Reply
  21. Lynne T

    October 19, 2016 at 10:08 am

    This recipe looks very good and I love cookbooks, so thanks for the chance to win.

    Reply
  22. Lauren

    October 19, 2016 at 11:03 am

    I love all things lemon & America’s Test Kitchen!

    Reply
  23. Lois Kim

    October 19, 2016 at 11:11 am

    this pasta looks amazing! [email protected]

    Reply
  24. Katie

    October 19, 2016 at 11:50 am

    Basic, perfect pasta recipes are the BEST. Garlic and lemons and parmesan? Yes please!

    Reply
  25. Jennifer Hayslip

    October 19, 2016 at 12:44 pm

    Looks amazing love garlic, lemon and capers!!!

    Reply
  26. Sarah Scott

    October 19, 2016 at 12:45 pm

    Will be making this pronto!! YUM :p

    [email protected]

    Reply
  27. SheriB

    October 19, 2016 at 12:55 pm

    Garlicky spaghetti looks delish! Thanks for opportunity to win cookbook!!

    Reply
  28. Jane

    October 19, 2016 at 2:37 pm

    Sounds so tempting!

    Reply
  29. onicoe

    October 19, 2016 at 2:59 pm

    This looks delicious.

    Reply
  30. Jeffrey

    October 19, 2016 at 3:05 pm

    I really enjoy America’s Test Kitchen cookbooks, magazines and TV program. I’ve made plenty of their recipes and have never been disappointed with the outcome.

    Reply
  31. michelle

    October 19, 2016 at 4:55 pm

    Sounds delicious! Can’t wait to try it.

    Reply
  32. ES

    October 19, 2016 at 5:25 pm

    Not a fan of capers, but otherwise sounds delicious!

    Reply
  33. Melissa

    October 19, 2016 at 6:18 pm

    Thanks! I definitely need more quick dinner ideas

    Reply
  34. Kaitlin

    October 19, 2016 at 6:48 pm

    This pasta sounds amazing! Simple enough for a weeknight but elegant enough to serve company.

    Reply
  35. Erin

    October 19, 2016 at 7:56 pm

    Love simple recipes like this, and love America’s Test Kitchen!

    Reply
  36. Denise M

    October 19, 2016 at 8:51 pm

    Love America’s Test Kitchen – I even subscribed

    Reply
  37. jan

    October 19, 2016 at 8:53 pm

    LOVE America’s Test Kitchen!

    Reply
  38. patisseriemakesperfect

    October 20, 2016 at 3:56 am

    This sounds amazing – I need more quick cook meals like this in my repertoire! Mid-week cooking is so tough and it can get really boring. Do you think that bacon or chorizo would work in this?

    I love the pictures and those plates!

    Reply
  39. Considering The Radish

    October 20, 2016 at 6:50 am

    I think that frozen brownies are healthy and nourishing, especially when you’re about to go through a major life change. That seems like the wise move, especially when you’ve got your quick dinner game so solid. This pasta looks fantastic.

    Reply
  40. Warm Vanilla Sugar

    October 20, 2016 at 7:06 am

    I love that bowl of garlicky goodness! And the capers in there really take this to a whole new level! I can’t wait to make this at home!

    Reply
  41. ali

    October 20, 2016 at 7:22 am

    Thanks for the chance sounds amazing.

    Reply
  42. Wendy

    October 20, 2016 at 9:00 am

    This recipe sounds like it will be a winner in our house. Thank you for sharing it.

    Reply
  43. Dawn Merrill

    October 20, 2016 at 10:50 am

    I think that ATK which always delivers a winner, would benefit in featuring 2RedBowls (soon to be 3) to their already amazing team. 2RB brings an organic slant to good eats, and has such a great visual eye for presentation, she would “bowl over” Mr. Christopher Kimbal !

    Reply
  44. MamaHan

    October 20, 2016 at 11:26 am

    Wow, killer recipe AND a chance at an ATK cookbook? Today feels like my lucky day! 🙂

    Reply
  45. Ace (@toastedsprinkle)

    October 20, 2016 at 1:36 pm

    Oh gosh, I love ATK, I have their Baking Illustrated cookbook and it’s soooo reliable!

    Reply
  46. Kat

    October 21, 2016 at 4:18 am

    I am a fan of ATK. What a great giveaway! Thank you!

    Reply
  47. Pam

    October 21, 2016 at 9:27 am

    ATK is great 🙂

    Reply
  48. jujubee777

    October 21, 2016 at 2:07 pm

    i’d love this book!

    Reply
  49. Angel Blue

    October 21, 2016 at 2:32 pm

    A pleasure reading your blog today.. there is always a bit of mischievous in the word ~~ Garlicky– Doncha think? Love it-!
    Also , thank you for the ATK op. You rock, again

    Reply
  50. Donna Y

    October 21, 2016 at 5:55 pm

    love anything with capers & love your blog, congrats on the new baby red bowl!

    Reply
  51. Sarah Byrd

    October 22, 2016 at 8:02 am

    Excited about this giveaway…and a big fan of garlic

    Reply
  52. debbie

    October 22, 2016 at 9:41 am

    I’d love to dig into this recipe as well as that book!

    Reply
  53. Bryn

    October 22, 2016 at 10:25 am

    Garlic, lemon and americas test kitchen?? I’m in!

    Reply
  54. karen r

    October 22, 2016 at 3:59 pm

    Lovely quick dish! Yum

    Reply
  55. Morgan K

    October 22, 2016 at 4:32 pm

    Sounds delicious! And I ❤️ Cookbooks!

    Reply
  56. Courtney Gomez

    October 22, 2016 at 5:40 pm

    Is love to check out this cookbook. This looks so yummy!

    Reply
  57. aurelie

    October 22, 2016 at 7:38 pm

    Yumi!! Would love to try other recipes from them!

    Reply
  58. Haejin

    October 23, 2016 at 5:17 am

    What an awesome recipe. Can’t wait to try this! Thanks for the giveaway, btw!

    Reply
  59. Carrie M.

    October 23, 2016 at 6:02 am

    Would love to have this cookbook. Great recipe.

    Reply
  60. Kelsey

    October 23, 2016 at 7:50 am

    Cool post, this looks delicious! I am such an ATK fan girl and would love to check out this cookbook 🙂

    Reply
  61. Lauren Wyler

    October 23, 2016 at 11:52 am

    ATK is the best!!

    Reply
  62. Margie s

    October 23, 2016 at 7:17 pm

    This recipe hits all my favorite flavors!

    Reply
  63. Stephanie DeCotiis

    October 24, 2016 at 9:37 am

    Cooks Illustrated puts out great books.

    Reply
  64. Jamie Y

    October 24, 2016 at 5:24 pm

    I love America’s Test Kitchen!

    Reply
  65. Sharon

    October 24, 2016 at 6:03 pm

    Sounds so good. My favorite kind of pasta.

    Reply
  66. Laura

    October 24, 2016 at 9:23 pm

    Cook’s Illustrated and the new Cook Science site are AWESOME (and so is ATK)!

    Reply
    • Laura

      October 24, 2016 at 9:24 pm

      and here’s my e-mail: [email protected]

      Reply
  67. Kayla Cook

    October 24, 2016 at 10:33 pm

    Hi Cynthia! I made this recipe last night for my family and they all (all 6 kids and my husband) absolutely adored me for the rest of the evening! Thank you so very much! Your recipes are wonderful and I look forward to many more!

    Reply
  68. MB

    October 25, 2016 at 9:49 am

    Do you think this would work with spiralized zucchini? Modifies, of course. I won’t boil the noodles!

    Reply
  69. rtzelaya

    October 26, 2016 at 11:02 am

    Our family loves he America’s Test Kitchen recipes, and my daughter loves kitchen science. Nice post!

    Reply
  70. Shannon

    October 26, 2016 at 12:15 pm

    Sounds wonderful- love your pictures as well! Can’t go wrong with an ATK recipe 🙂

    Reply
  71. jjmcgaffey

    October 26, 2016 at 1:04 pm

    Love ATK – I’ve been yearning for Cook’s Science since long before it came out. And this recipe sounds fantastic. It’s exactly what I’m craving tonight – though I think I’ll make it with parsley and walnuts, along with the cheese. The adaptability is amazing.

    Reply
  72. Carolyn Teague

    October 26, 2016 at 1:16 pm

    Yummmm. If I could choose my mode of death, it would be by pasta. This one is up for major consideration. Thanks! ATK has some super awesome recipes.

    Reply
  73. jtownsend72

    October 26, 2016 at 4:57 pm

    This dish looks great, I’m definitely going to try it and I love America’s Test Kitchen! [email protected]

    Reply
  74. Michelle

    October 27, 2016 at 8:44 pm

    Wow this sounds amazing, I want to try it with the hazelnut variation.

    Reply
  75. Anonymous

    November 1, 2016 at 9:50 am

    looks lovely!
    [email protected]

    Reply

Trackbacks

  1. Cool Mom Eats weekly meal plan: 5 family-friendly dinners for next week. says:
    July 17, 2020 at 5:15 am

    […] This Garlicky Spaghetti with Lemon, Capers and Almonds at Two Red Bowls is right up my alley. Dead simple, an interesting but easy combination of ingredients, and quick. Oh, and pasta, which means that everyone will get in on this action. If your kids won’t eat capers, try olives or just skip them all together, at least for them. […]

    Reply
  2. 10 Recipes To Try This Week| 11/6/16 - ¡HOLA! JALAPEÑO says:
    July 10, 2022 at 12:26 pm

    […] favorite pasta has lots of garlic, crunchy nuts, and loads of fresh […]

    Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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