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Pasta with Preserved Lemon and Anchovies
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced oil-packed anchovies (from 6 to 8)
1/4 cup chopped preserved lemon (from about 1/2 store-bought preserved lemon)
3/4 cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving
Cook's Notes
Our test kitchen’s pick for store-bought preserved lemons is Les Moulins Mahjoub. Or for bonus points, make your own using Sarah’s Preserved Lemons recipe.
Gallery
Pasta with Preserved Lemon and Anchovies
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Serves 4 to 6
Gallery
Pasta with Preserved Lemon and Anchovies
Credit:
Marcus Nilsson
Pasta with Preserved Lemon and Anchovies
Credit:
Marcus Nilsson
Pasta with Preserved Lemon and Anchovies
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Serves 4 to 6
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- Kosher salt and freshly ground pepper
- 12 ounces long pasta, such as spaghetti or linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons minced garlic (from 5 to 6 cloves)
- 2 tablespoons minced oil-packed anchovies (from 6 to 8)
- 1/4 cup chopped preserved lemon (from about 1/2 store-bought preserved lemon)
- 3/4 cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish
- 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.
Cook's Notes
Our test kitchen’s pick for store-bought preserved lemons is Les Moulins Mahjoub. Or for bonus points, make your own using Sarah’s Preserved Lemons recipe.
Cook’s Notes
Our test kitchen’s pick for store-bought preserved lemons is Les Moulins Mahjoub. Or for bonus points, make your own using Sarah’s Preserved Lemons recipe.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pasta with Preserved Lemon and Anchovies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pasta with Preserved Lemon and Anchovies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
