Preserved Lemon with Pasta Recipe


Sea salt for pasta water

12 ounces long pasta

¼ cup extra-virgin olive oil, plus more for finishing with

3 tablespoons minced garlic 

1/3 cup chopped preserved lemon

¾ cup coarsely chopped flat-leaf parsley, plus whole leaves for garnishing

Parmigiano-Reggiano grated (about a ½ cup packed), plus more for finishing


Preserved Lemon with Pasta Recipe

Simple, easy and delicious. Incorporate preserved lemons and now plain pasta takes a jump to fun!

1. Bring a large pot of water that as salty as the sea to a boil.

2. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Drain reserving a cup of the water for later

3. Meanwhile, heat oil in a large straight-sided skillet over medium-high.

4. Add garlic and cook until fragrant, about 30 seconds.

5. Add the preserved lemon; cook 30 seconds.

6. Add the pasta and 1/2 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Add more water if needed.

7. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce.

8. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.