15-minute preserved lemon and tomato pasta

Name: 15-minute preserved lemon and tomato pasta
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 400g rigatoni pasta; 2 tbsp extra virgin olive oil; 4 garlic cloves, thinly sliced; 1 tbsp finely chopped preserved lemon peel; 6 vine-ripened tomatoes, chopped; ¼ tsp chilli flakes; ½ cup Greek-style yoghurt, to serve; ½ cup dill, roughly chopped, to serve

Jessica Brook

February 3, 2025

Preserved lemons, yoghurt and dill steer everyday tomato pasta in a new direction.James Moffatt

easyTime:< 30 minsServes:4

Preserved lemon adds an unexpected umami complexity and zing to a simple tomato pasta. The best bit? It comes together in double quick time.

Ingredients

400g rigatoni pasta
2 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
1 tbsp finely chopped preserved lemon peel
6 vine-ripened tomatoes, chopped
¼ tsp chilli flakes
½ cup Greek-style yoghurt, to serve
½ cup dill, roughly chopped, to serve

Method

Step 1
Cook the pasta in boiling salted water for 6-8 minutes, or until al dente.
Step 2
Heat oil in a large non-stick frying pan over high heat. Add the garlic and preserved lemon and cook for 3-4 minutes, or until the garlic is just golden. Add the tomatoes and chilli, season with salt and pepper, and cook for 1 minute.
Step 3
Add the pasta to the pan and toss to combine. Divide among four plates, add a dollop of yoghurt to each serving and scatter with dill.