Creamy Tomato Spaghetti with Preserved Lemon Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
