Tangy Lemon and Caper Spaghetti Nero

This dish is a bright and flavorful take on the classic spaghetti nero. The tangy lemon and salty capers add a nice contrast to the rich, earthy flavor of the squid ink pasta. It's a quick and easy dish to make, and it's perfect for a weeknight meal.

Spaghetti nero, also known as squid ink pasta, is a traditional Italian dish that gets its black color from the ink of the squid. The ink is not only responsible for the pasta's color, but it also adds a slightly briny flavor. This dish is a modern take on the classic spaghetti nero, with the addition of lemon and capers. The lemon adds a bright, citrusy flavor, while the capers add a salty, briny flavor. The result is a dish that is both flavorful and complex.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound spaghetti nero
• 1/2 cup extra-virgin olive oil
• 1/4 cup capers, rinsed and drained
• 1/4 cup chopped fresh parsley
• Zest and juice of 1 large lemon
• 1/4 cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the spaghetti nero according to the package directions.
2. While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the capers and parsley to the skillet and cook until fragrant, about 1 minute.
4. Remove the skillet from the heat and stir in the lemon zest and juice.
5. Drain the spaghetti and add it to the skillet with the caper mixture.
6. Toss to coat and heat through.
7. Season with salt and pepper to taste.
8. Transfer to a serving bowl and garnish with Parmesan cheese, if desired.

Why It Works

• The combination of lemon and capers adds a bright, tangy flavor to the dish.
• The squid ink pasta adds a rich, earthy flavor to the dish.
• The capers add a salty, briny flavor to the dish.
• The lemon zest adds a bright, citrusy flavor to the dish.
• The parsley adds a fresh, herbaceous flavor to the dish.