Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness.

Martha Stewart Living, September 2018


Credit: Marcus Nilsson

Recipe Summary

15 mins
15 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.