• 2 tbsp butter

• 1 tsp red chili flakes 

• 2 tbsp capers (unstrained) 

• 1 cup cooked chickpeas 

• ½ cup marinated roasted red peppers, strained + lightly chopped (I use the ones from the jar for this recipe but you can totally roast/char + marinate your own! Click here to view my roasted pepper recipe). 

• Juice of half a lemon 

• Zest of 1 lemon

Add 1 tbsp of butter to a saucepan on medium heat. Add the chili flakes and cook in the butter for about 2 minutes, stirring until it becomes fragrant. Add the unstrained capers (we want that salty goodness), chickpeas and peppers (see link here for roasted red pepper recipe). Simmer until the sauce begins to come together and smell delicious (about 10 minutes). Add in the juice and zest of the lemon. If at any point it begins to look too dry, add the other tbsp of butter. This sauce goes great with any sort of meat or fish or even over pasta. I like to cook my pasta just until it’s undercooked then toss it in this sauce with about ¼ cup of pasta water. The pasta will finish cooking in the sauce, give it a little toss and the sauce will coat it perfectly. It should look nice and silky and each piece of pasta should be covered. If it looks like it needs a bit more love, add another knob of butter and a tbsp of pasta water. The pasta water has all that starchy-ness that we love and helps thicken our sauce!