This homemade pasta piccata is a delicious and easy summertime meal— all made in one pot! The bright and lemony piccata sauce pairs perfectly with salty capers, buttery breadcrumbs, and handmade fettuccine. You can also substitute store-bought pasta for a quick weeknight meal!
Frequently Asked Questions
Q: Can I make homemade pasta without a pasta machine?
A: Of course! I actually don’t own a pasta roller and I make homemade pasta all the time! All it takes is a little elbow grease— check out my full tutorial on pasta making (with step-by-step photos) here!
Q: What is a Piccata sauce?
A: Typically “Piccata” refers to chicken or veal, breaded in flour and then pan fried and finished with a lemon-caper sauce. In this recipe, we are skipping the meat and serving up the sauce overtop homemade pasta.
Q: What are capers?
A: Capers are small flower buds, typically packaged in a brine to help mellow their otherwise bitter flavor. They resemble a very mild olive and are used to add both salt and acid to dishes.
Q: What is Calabrian chili paste?
A: Calabrian chili paste is a condiment made of ground chilies from the Calabria region of Italy. They are typically packed with citrus and olive oil so they add a wonderful bright heat to dishes. It can be hard to find in grocery stores— check a local Italian market or Trader Joes!
Q: What is Microparsley?
A: Microparlsey is a specialty herb that is typically reserved for upscale restaurants. It tastes like traditional Italian parsley, but softer and more subtle. You can order it online from places like Gourmet Sweet Botanicals, or you can grow your own like I do! There will be a blog post on growing micro greens coming soon, but in the mean time you can find seeds at True Leaf Market.
The Recipe
Homemade Pasta with Piccata Sauce & Garlic-Basil Breadcrumbs
Ingredients
For the Piccata
- 1/2 lb pasta preferably homemade
- 4 tbsp butter divided 2 & 2
- 2 cloves garlic minced
- 2 tbsp capers roughly chopped
- 1/4 lemon juice freshly squeezed
- 1-2 cups chicken stock *(see notes)*
- 1 tsp Calabrian chili paste or red pepper flakes optional
- 1/4 cup Microparsley or chopped flat leaf Italian parsley
- Flake salt to taste
For the Garlic-Basil Breadcrumbs
- 1 clove garlic smashed and peeled
- 2 tbsp butter
- 1/2 cup breadcrumbs either homemade or panko
- 1 tbsp basil julienned (about 5 medium leaves)
Instructions
Make the Breadcrumbs
- Melt 2 tbsp of butter in a large high-sided skillet over medium-high heat. Add the garlic clove and cook until fragrant, about 30 seconds.
- Add the breadcrumbs and stir to coat them with melted butter. Cook over medium-high heat, stirring often, until they are golden brown— about 5-8 minutes.
- Remove from the heat, add the julienned basil, and toss to combine. Transfer to a small bowl.
If Using Homemade Pasta
- Melt 2 tbsp of butter over medium-high heat in the same skillet you made the breadcrumbs in. Add the garlic and capers. Cook until fragrant, about 1 minute.
- Add the lemon juice, 2 cups of chicken stock, and pasta. Cook for 3-5 minutes, stirring often, until the pasta is just al dente and the sauce has reduced slightly.
- Stir in the Calabrian chili paste and remaining 2 tbsp of butter.
- Serve immediately, topped with Microparsley, flake salt, and garlic-basil breadcrumbs.
If Using Store-Bought Pasta
- Cook the pasta in salted, boiling water to al dente, according to the package directions.
- Melt 2 tbsp of butter over medium-high heat in the same skillet you made the breadcrumbs in. Add the garlic and capers. Cook until fragrant, about 1 minute.
- Add the lemon juice, 1 cup of chicken stock, and pasta. Cook for 2-3 minutes, stirring often, until the pasta is just cooked through and the sauce has reduced slightly.
- Stir in the Calabrian chili paste and remaining 2 tbsp of butter.
- Serve immediately, topped with Microparsley, flake salt, and garlic-basil breadcrumbs.
Notes
Nutrition
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