One-Pan Garlic and Caper Spaghetti

Oh, hey there, it’s been a while. Having a full time job doesn’t make it easy to cook during the week as much as I used to, but I'M BACK. The new challenge of creating quick-to-make meals has pushed myself to think about dinners that I can shop for, prep and cook all in less than an hour so I still have enough time to catch up on Real Housewives. It’s no surprise that pasta is a go-to, especially the one-pan variety. This fast and easy recipe flavors the noodles with garlic, smokey Urfa chile and briny capers for a comforting bowl of pasta that will taste like it took longer than 25 minutes to make.

One-Pan Garlic and Caper Spaghetti

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


1/4 cup olive oil

6 garlic cloves, thinly sliced

3 tablespoons capers

1/4 teaspoon Urfa chile

1 sprig thyme, plus leaves for garnish

4 cups chicken stock

1/2 cup water

2 tablespoons caper brine

1 pound spaghetti

Kosher salt, to taste

Toasted breadcrumbs, for garnish


  1. In a 12-inch high-sided skillet, heat the oil over medium heat with garlic. Cook until the garlic is lightly golden, 1 to 2 minutes, then add the capers, Urfa chile and thyme. 

  2. Pour in the chicken stock, water and caper brine, and add the spaghetti. Raise the heat to medium-high. Cook until the stock has reduced into a sauce and the pasta is al dente, 12 to 14 minutes. Adjust seasoning with salt.

  3. Divide between bowls and garnish with thyme leaves and breadcrumbs, then serve.