Creamy Tomato Spaghetti with Preserved Lemon Recipe
Introduction
This creamy tomato spaghetti with preserved lemon offers a delightful twist on a classic pasta dish. The preserved lemon adds a subtle citrusy brightness that complements the rich tomato and cream sauce perfectly. It’s a simple yet flavorful meal ideal for a comforting weeknight dinner.
Ingredients
- Fine sea salt and black pepper
- 3 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced or crushed in a garlic press
- 5 tablespoons tomato paste
- 1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
- 2 teaspoons honey, plus more to taste
- 1 cup heavy cream
- 1 pound spaghetti (or other long pasta)
- Finely grated Parmesan (optional), for garnish
Instructions
- Step 1: Place a large pot of water over high heat, add 1 teaspoon salt, and bring to a boil.
- Step 2: Meanwhile, heat the olive oil in a large pan or pot over medium-low heat. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
- Step 3: Mix in the heavy cream. Taste the sauce and adjust seasoning with more preserved lemon, honey, and salt as needed. Bring to a gentle simmer, then turn off the heat and cover with a lid to keep the sauce warm.
- Step 4: Cook the spaghetti in the boiling water until almost al dente according to the package instructions, about 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain the pasta.
- Step 5: Over medium-low heat, add the spaghetti to the sauce along with 1/2 cup of the reserved cooking water. Toss to coat and continue tossing until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, about 3 to 4 minutes.
- Step 6: Serve warm, topped with finely grated Parmesan if desired.
Tips & Variations
- If you can’t find preserved lemon, substitute with a teaspoon of lemon zest plus a pinch of salt for a similar bright flavor.
- Use a good quality heavy cream to ensure the sauce is rich and smooth.
- Add a pinch of chili flakes if you like a slight kick in your sauce.
- Try tossing the pasta with fresh basil or parsley for added freshness.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or reserved pasta water to loosen the sauce and prevent it from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is preserved lemon and where can I find it?
Preserved lemon is lemon that has been pickled in salt and its own juices, resulting in a mellow, citrusy, and slightly salty flavor. It’s commonly found in Middle Eastern or specialty grocery stores and adds a unique depth to dishes.
Can I use a different type of pasta?
Yes, any long pasta like fettuccine, linguine, or bucatini works well with this creamy tomato sauce. Adjust cooking times accordingly based on the pasta type.
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Creamy Tomato Spaghetti with Preserved Lemon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Tomato Spaghetti with Preserved Lemon is a delightful pasta dish featuring a rich tomato and cream sauce enhanced with the bright, tangy flavor of preserved lemon. This easy-to-make recipe combines sautéed onions, garlic, and tomato paste with creamy heavy cream, honey, and finely minced preserved lemon for a unique, aromatic twist. Perfect for a comforting yet elegant weeknight dinner or special occasion.
Ingredients
For the Sauce
- 3 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced or crushed in a garlic press
- 5 tablespoons tomato paste
- 1/2 preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
- 2 teaspoons honey, plus more to taste
- 1 cup heavy cream
- Fine sea salt and black pepper, to taste
For the Pasta
- 1 pound spaghetti (or other long pasta)
- 1 teaspoon salt (for pasta water)
- Finely grated Parmesan (optional), for garnish
Instructions
- Boil the Pasta Water: Place a large pot of water over high heat, add 1 teaspoon of salt, and bring it to a rolling boil to prepare for cooking the spaghetti.
- Cook Aromatics and Tomato Paste: While the water heats, heat olive oil in a large pan or pot over medium-low heat. Add the chopped onion, minced garlic, tomato paste, 1 tablespoon of the minced preserved lemon, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir frequently and cook until fragrant and the onion softens, approximately 5 minutes.
- Add Cream and Adjust Sauce: Stir in the heavy cream and bring the sauce to a gentle simmer. Taste and adjust seasoning by adding more preserved lemon, honey, and salt if needed. Once ready, turn off the heat and cover the pan to keep the sauce warm.
- Cook the Spaghetti: Add the spaghetti to the boiling salted water and cook until almost al dente, about 6 to 7 minutes or according to package instructions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
- Toss Pasta in Sauce: Return the pan with the sauce to medium-low heat, add the cooked spaghetti along with 1/2 cup of the reserved pasta water. Toss the pasta gently to coat, cooking for 3 to 4 minutes until spaghetti reaches al dente and the sauce becomes glossy and clings to the noodles. Add more pasta water as necessary to achieve desired consistency.
- Serve: Serve the creamy tomato and preserved lemon spaghetti warm, garnished with finely grated Parmesan cheese if desired.
Notes
- Preserved lemon adds a bright, tangy flavor, but you can adjust the amount according to your taste preference.
- If you cannot find preserved lemon, a small amount of finely grated lemon zest and a squeeze of lemon juice can be a substitute, but it will alter the authentic flavor.
- To make the dish vegetarian, omit Parmesan or use a vegetarian-friendly alternative.
- Use pasta water to adjust sauce consistency—it helps the sauce cling better to the pasta.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato spaghetti, preserved lemon pasta, easy Italian pasta recipe, creamy pasta sauce, spaghetti with preserved lemon
