Lemon-Caper Paccheri with Parmigiano-Reggiano

Bring a large pot two-thirds full of salted water to a boil over high heat.

Meanwhile, in a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until softened and golden, about 2 minutes.

Add the capers and their brine and the lemon juice and cook, stirring occasionally, for 3 minutes. Add 5 Tbs. (2 1/2 oz./75 g) of the butter and increase the heat to medium-high. Bring the mixture to a vigorous simmer and season with a few grinds of pepper. Remove from the heat and set aside.

Add the pasta to the pot and cook until not very al dente, 2 to 3 minutes less than the packaging instructions.

Just before the pasta is done, return the saucepan to medium-high heat. Using a large slotted spoon or skimmer, transfer the pasta directly to the saucepan, reserving the pasta cooking water. Add the remaining 5 Tbs. (2 1/2 oz./75 g) butter, the Parmigiano-Reggiano and 1/2 cup (4 fl. oz./125 ml) of the pasta water. Cook, swirling the pan and tossing the ingredients, slowly adding up to another 1/2 cup (4 fl. oz./125 ml) of the pasta water, until the pasta is thoroughly coated and the sauce is very silky. Season with more salt and plenty of pepper.

Transfer the mixture to a serving platter and top with lemon zest and capers. Sprinkle with Parmigiano-Reggiano, garnish with parsley and serve immediately. Serves 6.

Williams Sonoma Test Kitchen