15-minute preserved lemon and tomato pasta
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.
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Original URL: https://www.theage.com.au/goodfood/recipes/15-minute-preserved-lemon-and-tomato-pasta-20250131-p5l8mg.html