Creamy Tomato Spaghetti With Preserved Lemon

By Nargisse Benkabbou

Total Time: 25 mins

Prep Time: 5 mins

Cook Time: 20 mins

Ingredients

Yield: 4 to 6 servings

  • Fine sea salt and black pepper

  • 3 tablespoons olive oil

  • ½ medium yellow onion, finely chopped

  • 2 garlic cloves, minced or crushed in a garlic press 

  • 5 tablespoons tomato paste 

  • ½ 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

Preparation

Step 1

Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.

Step 2

Meanwhile, heat oil in a large pan or pot over medium-low. Add the onion, garlic, tomato paste, 1 tablespoon of the minced preserved lemon, the honey, ½ teaspoon salt and ¼ teaspoon pepper, and cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.

Step 3

Mix in the cream, taste the sauce and adjust the seasoning with more preserved lemon, honey and salt as necessary. 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, 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain pasta.

Step 5

Over medium-low heat, add the spaghetti to the sauce along with ½ cup of the reserved cooking water, and toss to coat. Continue to toss until the spaghetti is al dente, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, 3 to 4 minutes.

Step 6

Serve warm, topped with Parmesan if desired.

Lizzie XerriComment