Creamy Tomato Spaghetti With Preserved Lemon
Published June 2, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Fine sea salt and black pepper
- 3tablespoons olive oil
- ½medium yellow onion, finely chopped
- 2garlic cloves, minced or crushed in a garlic press
- 5tablespoons tomato paste
- ½preserved lemon, seeded and minced (about 2 tablespoons), plus more to taste
- 2teaspoons honey, plus more to taste
- 1cup heavy cream
- 1pound spaghetti (or other long pasta)
- Finely grated Parmesan (optional), for garnish
Nutritional analysis per serving (6 servings)
500 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 12 grams protein; 355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
For some reason, people seem to want to change a recipe as written. This is perfect just the way it is -- really delicious !
Really fantastic! Made almost as written but doubled the amount of garlic and salted the pasta water way more than what was called for. I ended up using all of the minced lemon and found myself wishing that I had added even more
Delicious and easy! I used a whole 6oz can of tomato paste instead of just 5T and it turned out fabulous. I found it needed a touch more honey.
Yum! We had a great night, based around this dish. Made recipe except added half a yellow pepper and squeeze of harissa. Otherwise, followed it, including adding 1/2 a preserved lemon. Was so delicious! Served other half the pepper sliced as nibbles with a Hugo Spritz (prosecco, elderflower, lime), then the spaghetti with a romaine salad and light dressing (olive oil, lemon juice, salt, pepper) and small Caprese (mozzarella, basil, tomato). Was great! For dessert, leftover Easter candy! Thx!
It calls for just a tablespoon of preserved lemon. Do I only use the skin or cut up and mince the fruit and skin until i have a tablespoon? I've never cooked with preserved lemon.
@Mickey I buy preserved lemon paste and use a Tbs of that. It's easier to work with and keeps for ages in the fridge so this has become a regular pantry meal for us.
This was really delicious! Easy and excellent for a weeknight. I did cashew cream instead of heavy cream, and it was perfect.