Chicken Piccata, Angel Hair Pasta with Tomato and Basil and Lemon Caper Sauce

Ingredients

• 454 g Angel Hair Pasta
• 3 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (thinly sliced)
• 900 g Roma Tomatoes (finely chopped)
• 0.25 tsp Red Pepper Flakes (optional)
• 1 tsp Salt (for pasta water)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Fresh Basil (loosely packed, torn or roughly chopped)
• 0.5 cup Parmesan Cheese (freshly grated, for serving)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Once boiling, add 1 teaspoon of salt to season the pasta water.

2. 2

   While the water is heating, prepare the sauce. Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and optional red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown.

3. 3

   Add the chopped tomatoes, 0.5 teaspoon of salt, and black pepper to the skillet. Stir to combine, then bring to a simmer. Cook for 8-10 minutes, stirring occasionally and gently mashing some tomatoes with a spoon to help create a cohesive sauce.

4. 4

   Add the angel hair pasta to the boiling water and cook according to package directions until al dente, typically only 2-3 minutes. This pasta cooks very quickly.

5. 5

   Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.

6. 6

   Immediately transfer the drained pasta to the skillet with the tomato sauce. Add the fresh basil and about 1/4 cup of the reserved pasta water.

7. 7

   Toss everything together over medium heat for 1-2 minutes until the sauce emulsifies and clings beautifully to the pasta strands. If it seems dry, add another splash of pasta water until the desired consistency is reached.

Ingredients

• 6 tbsp Unsalted Butter (Cold and cut into 6 pieces)
• 2 cloves Garlic (Finely minced)
• 0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio. Can substitute with chicken or vegetable broth.)
• 3 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Capers (Drained. Rinse for a less salty sauce.)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Sauté Aromatics

   • In a small saucepan or skillet, melt 1 tablespoon of the butter over medium heat.
   • Add the minced garlic and cook until fragrant, about 30-60 seconds, being careful not to let it brown.
2. 2

   Deglaze and Reduce

   • Pour in the white wine or broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
   • Bring the liquid to a simmer and let it cook for 3-4 minutes, or until it has reduced by about half. This concentrates the flavor.
3. 3

   Emulsify the Sauce

   • Reduce the heat to low and stir in the fresh lemon juice and drained capers.
   • Remove the pan from the heat completely. This is a crucial step to prevent the butter from separating.
   • Add the remaining 5 tablespoons of cold butter, one piece at a time, whisking constantly and vigorously until each piece is fully melted and incorporated before adding the next. The sauce should become creamy and slightly thickened.
4. 4

   Finish and Serve

   • Once all the butter is emulsified, stir in the chopped fresh parsley.
   • Season with salt and black pepper. Taste the sauce and adjust the seasoning if necessary.
   • Serve immediately over your choice of protein like chicken or fish, or toss with pasta.