Creamy Tomato Spaghetti With Preserved Lemon
Recipe: https://recipestripper.com/recipes/7d9cd854-bbc6-4521-b9ef-37962343c668
Original source: https://cooking.nytimes.com/recipes/1026820-creamy-tomato-spaghetti-with-preserved-lemon

Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta.
Yield: 4 to 6 servings
Prep time: PT5M
Cook time: PT20M
Total time: PT25M

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. Place a large pot of water over high heat, add 1 teaspoon salt and bring to a boil.
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.
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.
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.
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.
6. Serve warm, topped with Parmesan if desired.