Delicate, delicious and oh-so-easy! This salty and tangy lemon caper pasta with fresh grape tomatoes can be on the table in less than thirty minutes, perfect for when you need a meal fast. Pasta doesn’t always have to be loaded with heavy sauces. This combination of olive oil, lemon juice, wine, and pasta water creates a light yet equally savory sauce.

Lemon Caper Pasta With Grape Tomatoes [Vegan, Gluten-Free]



4 cups

Cooking Time




  • 8 ounces of gluten-free spaghetti
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 2 tablespoons
  • 1/4 cup dry white wine or vegetable stock
  • 1/4 cup reserved pasta water
  • 2 tablespoons capers, rinsed and drained
  • Salt to taste
  • 1 pint cherry tomatoes, sliced in half
  • 2 tablespoons fresh flat leaf parsley, chopped and some extra for garnishing
  • 1/2 teaspoon red pepper flakes


  1. Prepare pasta according to package directions.
  2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Add shallots and garlic to skillet and sauté until fragrant, about 30-40 seconds.
  3. Add lemon juice, wine or vegetable stock, reserved pasta water, and capers. Reduce heat and simmer until sauce starts to thicken.
  4. Add cooked pasta to skillet, toss to coat, remove from heat, and transfer to serving bowl.
  5. Season to taste with salt. Toss in the tomatoes, parsley and red pepper flakes.