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
Scale
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
