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Spaghettini Verdi


Serves 4
1 TbspPastene Capers, drained and finely chopped
1 tspPastene Minced Garlic
1 cupparsley, finely chopped
1lemon, zested and juiced
2Pastene Anchovy Fillets, optional
½ tspred pepper flakes, or more to taste
½ tspblack pepper
½ tspsalt
½ cupPastene Extra Virgin Olive Oil
16 ozPastene Organic Spaghettini
1 Tbspbutter
⅛ cupPastene Grated Parmesan Cheese
¼ cupPastene Pignoli


Prep time: 10 minutes | Cook time: 10 minutes

  • Combine chopped capers, garlic, and parsley into a large bowl. 
  • Zest the lemon, then juice. Add both the juice and zest to the capers, garlic, and parsley.
  • If desired, add two anchovies to the mixture and pulse in a food processor for thirty seconds. Remove from processor and return to bowl. 
  • Add the red pepper flakes, salt, black pepper, and olive oil to the bowl and mix until incorporated. Taste for seasoning and add more as desired. 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and return to the same pot on low heat and add butter. Toss in the butter to avoid the pasta from sticking.  
  • Pour the Verdi mixture into the pot with the pasta and toss until evenly coated.
  • Sprinkle parmesan cheese and pine nuts on top of each serving. 

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