Preserved Lemon Pasta With Chilli Salt Pangrattato
Introducing my citrus perfumed Preserved Lemon Pasta with Chilli Salt Pangrattato. This is not your average lemon pasta; it has a zesty salty twist thanks to the piquant homemade preserved lemons that have been in the making in my fridge for the last month. Ensuring the bright preserved lemon sings in this dish, I have softened it with crushed garlic in extra virgin olive oil, created a creamy pasta sauce with salty pasta water and lots of grated parmesan, and complimented the dish with bucketloads of chopped parsley, a splash of preserving liquid and chilli salt pangrattato for a surprising textural crunch with a little heat kick. It's a great pasta to serve any night of the week!
What are preserved lemons?
Preserved lemons are lemons that have been pickled in salt and their own juices and left to sit for a month in the fridge before using. They will elevate your dishes like noting you're ever tasted - seriously! Preparation time is minimal and you'll be able to enjoy your citrus harvest for the rest of the year. Meyer lemons are the best for preserving as they are incredibly juicy, but if you can't get your hands on these that's totally ok. Any lemons will do. I particularly look for thin skinned lemons as in my experience, they have the most amount of juice in them.
How do I make preserved lemons?
They are very easy and quick to make and will last a very long time in your fridge at home. Follow my "How to make preserved lemons" recipe and guide over here, but in a nutshell you simply slice a lemon into quarters, cover in salt, place it in a sterilised preserving jar, and repeat until the jar is full with salted lemons. Compltelye cover the lemons with lemon juice, screw the lid on tightly and set aside in a cool dry place on your kitchen bench for three days, shaking the jar up and down a few times each day. Then you place the jar into the fridge for at least four weeks before enjoying. When they are ready and you want to use them, take one lemon out, get rid of the flesh and cut the salty slippery skin. And cook!
What if I don't have time to make preserved lemons?
That's totally ok! You don't have to make them - but I highly recommend you do! You can buy jars of preserved lemons at IGA here in Australia and at most high end grocers and fruit shops.
Where can I find preserved lemons?
You can buy jars of preserved lemons at IGA here in Australia and at most high end grocers and fruit shops.
I hope you make your own preserved lemons! They are truly so easy to make and the reward is so worth the minimal effort. This Preserved Lemon Pasta with Chilli Salt Pangrattato is perfect for mid week dinners as well as when you're entertaining for your friends and family at home. It's quick, it's delicious, it's fragrant and will be a hit! I promise this will be your new favourite pasta all year round. If you love this recipe, please leave a 5 star rating below because it lets me know what you think, and it also helps other people discover my recipes (and we definitely want that). And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
Preserved Lemon Pasta With Chilli Salt Pangrattato
Introducing my citrus perfumed Preserved Lemon Pasta with Chilli Salt Pangrattato. This is not your average lemon pasta; it has a zesty salty twist thanks to the piquant homemade preserved lemons that have been in the making in my fridge for the last month. Ensuring the bright preserved lemon sings in this dish, I have softened it with crushed garlic in extra virgin olive oil, created a creamy pasta sauce with salty pasta water and lots of grated parmesan, and complimented the dish with bucketloads of chopped parsley, a splash of preserving liquid and chilli salt pangrattato for a surprising textural crunch with a little heat kick. It's a great pasta to serve any night of the week!
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1/4 cup extra virgin olive oil
1 preserved lemon, flesh removed and skin roughly chopped
2 cloves garlic, crushed
Spaghetti
2 tablespoons flaky sea salt
2 slices day old sourdough bread, toasted in olive oil and chopped into small breadcrumbs
1 tablespoon dried chilli flakes
1 heaped teaspoon flaky sea salt
1/4 cup pasta water
1 cup finely grated parmesan cheese
1 cup chopped fresh parsley
1 tablespoon preserving liquid (from the jar of preserved lemons)
Directions
In a pan on low heat, soften preserved lemon skin and garlic in olive oil for 2 to 3 minutes. Turn the heat off and set aside.
Bring a large pot of water to boil. Add salt. Add pasta and cook as per packet instructions less two minutes so it's al dente. Remove from heat and turn heat off. Strain in a colander and reserve 1/4 cup pasta water.
Place the pasta back into the pot and add the oil infused with the preserved lemon and garlic. Stir gently. Add pasta water and parmesan, stir until the parmesan has melted and a light sauce forms. Add parsley and stir. Place the pasta on a large serving dish.
Combine toasted breadcrumbs, chilli and salt in a small bowl - this is the Chilli Salt Pangrattato. Garnish the pasta with this. Serve immediately and enjoy!
Recipe Note
What if I don't have time to make preserved lemons?
That's totally ok! You don't have to make them - but I highly recommend you do! You can buy jars of preserved lemons at IGA here in Australia and at most high end grocers and fruit shops.
Where can I find preserved lemons?
You can buy jars of preserved lemons at IGA here in Australia and at most high end grocers and fruit shops.
