Lemon-Kissed Tomato Capellini

Heat 2 tablespoons olive oil in a large pan over medium heat. Add the diced onion and shallot, cooking until they turn golden and smell sweet, about 5-6 minutes.

Meanwhile, bring a large pot of salted water to boil for the pasta.

Add minced garlic to the pan and cook for another 30 seconds until fragrant. The garlic should sizzle but not brown.

Pour in the white wine and half the lemon zest, letting it bubble and reduce by half. The wine will deglaze all those beautiful caramelized bits from the pan!

Add all the lemon juice and the remaining 2 tablespoons of olive oil. Let this sunny mixture simmer gently.

Cook the capellini according to package directions until al dente. Reserve 0.5 cup pasta water before draining.

Toss the hot drained pasta with the lemon-wine sauce, adding a splash of pasta water if needed to help everything come together silkily.

Gently fold in the chunky tomatoes and capers. The tomatoes will warm through and release their juices, creating a beautiful, light sauce.

Serve immediately, finishing each bowl with a sprinkle of the remaining lemon zest. That bright citrus oil will perfume every bite!