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Creamy Tomato Spaghetti With Preserved Lemon Recipe
- The NYTimes recipe presents Creamy Tomato Spaghetti With Preserved Lemon, a quick weeknight pasta with a bright lemony cream sauce.
- The sauce starts with onion, garlic, and tomato paste, then adds preserved lemon, honey, and cream for a rich, aromatic base.
- Pasta water is used to loosen and emulsify the sauce, creating a glossy coating on the spaghetti.
- The recipe yields 4 to 6 servings and suggests Parmesan as an optional garnish.
- Preserved lemon is a key flavor, with guidance to adjust seasoning using more preserved lemon and honey as needed.
- The dish is described as a comforting, pantry-friendly weeknight twist on tomato pasta.
- The recipe is credited to Linda Xiao for The New York Times with Judy Kim as the food stylist.
- The page includes user ratings and comments highlighting how garlic can be increased or preserved lemon used generously.
- The recipe includes a practical tip to measure pasta water using a Pyrex cup to adjust the sauce consistency.
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