Spaghetti with Lemon and Capers

The combination of lemons and capers are a thing for me. I just checked my blogs and found several dishes. Salty and sour - that is my way!

After planning the Easter Cake for Sunday, even with cutting out some templates for it, I craved spaghetti. Researching all the sweet stuff must have been the reason. 

The prep time for the sauce is the cooking time of regular spaghetti - 10 min.

Recipe for 1:

100 g spaghetti

2 tbsp butter, 1 tsp olive oil, 1 lemon zested, juice of half a lemon, 1 1/2 tbsp capers in salt, lemon salt, white pepper, basil leaves, grated Pecorino, 2 crushed garlic cloves

Cook the pasta in salted water

In a pan heat up butter and oil and toss the crushed garlic in. You have to take it out before you get the pasta in.

Zest the lemon in and add the juice and the capers. Season with lemon salt and white pepper. 

Drain the pasta and keep some water. Add that to the pan with the spaghetti. Toss well and grate the Pecorino over and garnish with basil.