Lemon Piccata Recipe

Cook the Linguine

In a large pot of salted boiling water, add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Sauté the Vegetables

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced red bell pepper and cook for 3-4 minutes until softened.

Add Wine and Lemon Juice

Pour in the white wine and add the lemon juice. Increase the heat to medium-high and bring to a simmer. Allow to cook for about 5 minutes, reducing slightly.

Incorporate Butter and Capers

Lower the heat to medium. Stir in the butter until melted and then add the capers and cherry tomatoes. Season with salt and black pepper. Cook for an additional 3-4 minutes until the tomatoes are warmed through.

Combine with Pasta

Add the cooked linguine to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Plate and Garnish

Serve the lemon piccata in bowls, garnishing with chopped fresh parsley and lemon wedges on the side.