Creamy Tomato Spaghetti with Preserved Lemon Recipe

Introduction

This creamy tomato spaghetti with preserved lemon is a delightful twist on a classic pasta dish. The preserved lemon adds a bright, tangy depth that perfectly balances the rich tomato and cream sauce. It’s simple to prepare and makes a comforting meal any night of the week.

Ingredients

• 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

Instructions

1. Step 1: Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
2. Step 2: Meanwhile, heat 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, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until fragrant and the onion starts to soften, about 5 minutes.
3. Step 3: Stir in the heavy cream. Taste the sauce and adjust the seasoning, adding 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 warm.
4. Step 4: Cook the spaghetti in the boiling water until almost al dente according to package instructions, about 6 to 7 minutes. Reserve 1 cup of the cooking water, then drain the pasta.
5. Step 5: Over medium-low heat, add the spaghetti to the sauce along with ½ cup of the reserved cooking water. Toss to coat the pasta evenly. Continue tossing until the spaghetti is al dente and the sauce is glossy and clings to the pasta, about 3 to 4 minutes. Add more cooking water as needed.
6. Step 6: Serve warm, topped with finely grated Parmesan if desired.

Tips & Variations

• If you can’t find preserved lemon, a small amount of lemon zest combined with a pinch of salt can provide a similar brightness.
• For a lighter version, substitute half-and-half for heavy cream.
• Try adding fresh herbs like basil or parsley for extra freshness.
• Use gluten-free pasta if you prefer a gluten-free meal.

Storage

Store any 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 water or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is preserved lemon and where can I buy it?

Preserved lemon is lemon that has been pickled in salt and its own juices, resulting in a tangy and slightly salty ingredient commonly used in North African and Middle Eastern cooking. You can find it in specialty grocery stores, Middle Eastern markets, or online.

Can I use another type of pasta for this recipe?

Yes, any long pasta like fettuccine, linguine, or bucatini works well with this creamy tomato sauce. Cooking times may vary slightly depending on the pasta.

Creamy Tomato Spaghetti with Preserved Lemon Recipe

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This creamy tomato spaghetti with preserved lemon offers a delightful twist on a classic pasta dish, combining rich tomato and cream flavors with the bright, tangy notes of preserved lemon. Enhanced with garlic, onion, and a hint of honey, this sauce perfectly coats al dente spaghetti for a luscious and comforting meal, garnished optionally with Parmesan cheese.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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For the Sauce

• 3 tablespoons olive oil
• ½ medium yellow onion, finely chopped
• 2 garlic cloves, minced or crushed
• 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
• Fine sea salt and black pepper to taste

For the Pasta

• 1 pound spaghetti (or other long pasta)

For Garnish (Optional)

• Finely grated Parmesan cheese

Instructions

1. Boil Pasta Water: Place a large pot of water over high heat, add 1 teaspoon of salt, and bring it to a boil to prepare for cooking the spaghetti.
2. Prepare Sauce Base: In a large pan or pot, heat the olive oil over medium-low heat. Add finely chopped onion, minced garlic, tomato paste, 1 tablespoon of the minced preserved lemon, honey, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring frequently, until fragrant and the onion begins to soften, about 5 minutes.
3. Add Cream and Simmer: Stir in the heavy cream and adjust the seasoning with more preserved lemon, honey, salt, and pepper if desired. Bring the sauce to a gentle simmer, then turn off the heat and cover with a lid to keep warm.
4. Cook Spaghetti: Add the spaghetti to the boiling salted water and cook until nearly al dente according to package instructions, about 6 to 7 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
5. Toss Pasta with Sauce: Return the pan with the sauce to medium-low heat. Add the drained spaghetti along with ½ cup of the reserved pasta water. Toss well to coat the pasta in the sauce. Continue tossing while cooking for 3 to 4 minutes until the spaghetti is perfectly al dente and the sauce is glossy and clings to the pasta. Add more pasta water as needed to achieve desired consistency.
6. Serve: Serve the creamy tomato spaghetti warm, topped with finely grated Parmesan cheese if desired for an extra savory finish.

Notes

• Preserved lemon adds a bright, complex flavor; adjust the quantity to your taste preference.
• If you prefer a lighter sauce, substitute heavy cream with half-and-half or a plant-based alternative.
• Use good quality tomato paste for richer tomato flavor.
• Reserve pasta water is key to achieving a silky sauce that clings well to the pasta.
• Parmesan is optional and can be omitted for a vegetarian version, but it adds nice umami.

Keywords: creamy tomato spaghetti, preserved lemon pasta, vegetarian pasta recipe, easy stovetop pasta, tomato cream sauce