Pasta with Preserved Lemon and Anchovies

Name: Pasta with Preserved Lemon and Anchovies
Prep time: 15 min
Total time: 15 min
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

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 5

Author : Martha Stewart

Pasta with Preserved Lemon and Anchovies

Ingredients

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Kosher salt and freshly ground pepper12 ounces long pasta, such as spaghetti or linguine1/4 cup extra-virgin olive oil, plus more for serving2 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 garnish1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed), plus more for serving

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Instructions

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Step 1

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.

Step 2

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.