New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Pasta With Lemon, Capers and Anchovies Recipe

✍️ Melissa Clark, Lane Li Of Noodle Lane, Brooklyn, Ali Slagle, Naz Deravian, Julia Moskin, Mark Bittman, Andy Baraghani, Kay Chun, Hetty Lui Mckinnon 📅 Unknown ⏱️ 1 min read 🕐 Scraped: November 21, 2025

Summary: Adding whole lemons slices to a classic midnight pasta brightens the dish, giving it a juicy tang to all the salty, savory flavors in the pan The key is to blanch the slices in the pasta water first, which tames their bitterness, then to give them a quick sear in olive oil, which caramelizes their edges Make sure the pan is very hot when you add the lemon pieces

Adding whole lemons slices to a classic midnight pasta brightens the

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📝 Article Information

Author

Melissa Clark, Lane Li Of Noodle Lane, Brooklyn, Ali Slagle, Naz Deravian, Julia Moskin, Mark Bittman, Andy Baraghani, Kay Chun, Hetty Lui Mckinnon

Original Publisher

🌍 New York Times

CENTER-LEFT Bias (-1.0)

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