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3 from 1 vote

Homemade Pasta with Piccata Sauce & Garlic-Basil Breadcrumbs

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!
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 dinner portions
Calories: 489kcal

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

*Chicken Stock: If using homemade pasta, you will use 2 cups of chicken stock. If using store-bought pasta, you will use 1 cup of chicken stock* 

Nutrition

Calories: 489kcal | Carbohydrates: 32g | Protein: 9g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 4mg | Sodium: 1582mg | Potassium: 554mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2046IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg