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 unique bright and tangy flavor that brightens the rich, creamy tomato sauce.
Ingredients
- Fine sea salt and black pepper
- 3 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced or crushed
- 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 olive oil in a large pan or pot over medium-low heat. Add the chopped 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: Stir 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 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 pasta cooking water, then drain the pasta.
- Step 5: Return the pasta to the pan with the sauce over medium-low heat. Add 1/2 cup of the reserved cooking water and toss the spaghetti to coat. Continue tossing until the pasta is al dente and the sauce is glossy and clings well, about 3 to 4 minutes. Add more cooking water as needed.
- Step 6: Serve the pasta warm, topped with finely grated Parmesan if desired.
Tips & Variations
- If you don’t have preserved lemon, use a small amount of lemon zest and a splash of lemon juice for brightness.
- For a dairy-free option, substitute the heavy cream with coconut cream or cashew cream.
- Add fresh basil or parsley for an herbal note and extra color.
Storage
Store any leftover spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What does preserved lemon taste like?
Preserved lemon has a salty, tangy, and slightly fermented flavor that adds bright citrus notes and depth to dishes.
Can I use a different type of pasta?
Yes, any long pasta like fettuccine or linguine works well, but cooking times may vary slightly.
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Creamy Tomato Spaghetti with Preserved Lemon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy tomato spaghetti features a rich tomato paste and preserved lemon sauce elevated with honey and heavy cream, offering a bright, tangy twist on a classic pasta dish. The addition of preserved lemon adds a unique, zesty flavor that perfectly balances the creaminess, making it a comforting yet vibrant dinner option.
Ingredients
Scale
For the Sauce
- 3 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced or crushed
- 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)
- Finely grated Parmesan (optional), for garnish
- 1 teaspoon salt (for pasta water)
Instructions
- Boil Pasta Water: Place a large pot of water over high heat, add 1 teaspoon salt, and bring to a rolling boil to prepare for cooking the spaghetti.
- Prepare Sauce Base: Heat olive oil in a large pan or pot over medium-low heat. Add finely chopped onion, minced garlic, tomato paste, 1 tablespoon of the minced preserved lemon, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until fragrant and the onions soften, about 5 minutes.
- Add Cream and Adjust Seasoning: Stir in the heavy cream, then taste the sauce. Adjust seasoning by adding more preserved lemon, honey, and salt as needed to balance tanginess and sweetness. Bring the sauce to a gentle simmer, then turn off the heat and cover with a lid to keep warm.
- Cook Spaghetti: Cook the spaghetti in the boiling water until almost al dente, about 6 to 7 minutes according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta thoroughly.
- Combine Pasta and Sauce: Return the sauce to medium-low heat. Add the drained spaghetti to the pan along with 1/2 cup of the reserved pasta water. Toss gently to coat the pasta evenly. Continue to toss and cook until the spaghetti reaches al dente and the sauce becomes glossy, adding more reserved water as necessary, about 3 to 4 minutes.
- Serve: Serve the creamy tomato spaghetti warm, topped with finely grated Parmesan if desired.
Notes
- Preserved lemon adds a bright, citrusy note; adjust the amount to your taste preference.
- Reserving pasta water is essential to create a glossy, well-emulsified sauce that clings to the spaghetti.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative, though the texture will vary.
- Use freshly grated Parmesan cheese for the best flavor if garnishing.
- This recipe works well with other long pasta types like linguine or fettuccine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato spaghetti, preserved lemon pasta, tomato cream sauce, easy Italian pasta, lemon pasta sauce
