An unexpected ingredient adds zing to this speedy 15-minute 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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upAppears in these collections
- 10 fresh midweek dinners to make in 30 minutes or less
- The chart-toppers: Top 40 new vegetarian dishes of 2025
- Quick, tasty, zero mess: 20 simple ways to make pasta magic in under 30 minutes
- 20 fantastic foolproof recipes guaranteed to work every time
- 14 simple meals made in under 30 minutes using 12 ingredients or fewer
From our partners
Similar Recipes
More by Jessica Brook
This sticky tamarind chicken tray bake with charred roti comes together effortlessly
- 30 mins - 1 hr
- Jessica Brook
Sticky orange and sumac lamb skewers with pickled cucumber tzatziki
- < 30 mins
- Jessica Brook
Give pork burgers a glow-up by adding salted apple slaw and smoky aioli
- < 30 mins
- Jessica Brook