Pasta with Anchovies and Preserved Lemon

Preserved lemons offer tanginess, brightness, and saltiness, making them a wonderful ingredient to use when you want to make a big impact. 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 flavour of the little fish, while a handful of parsley adds just the right amount of freshness.

Pasta:
1 lb long pasta, such as spaghetti or linguine (400 g)
2-4 Tbsp. sea salt

Sauce:
¼ cup extra-virgin olive oil, plus more for serving
2 Tbsp. garlic, minced (5-6 cloves)
2 Tbsp. oil-packed anchovies, minced (about 6-8)
¼ cup preserved lemon, chopped (about ½ store-bought preserved lemon)
¾ cup flat-leaf parsley, coarsely chopped
½ cup (1 oz) Parmigiano-Reggiano, finely grated
kosher or sea salt
black pepper, freshly ground

Garnish:
whole parsley leaves
finely grated Parmigiano-Reggiano
extra virgin olive, for drizzling

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 ¾ cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1-2 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. Garnish with Parmesan cheese, parsley leaves, and a drizzle of oil.

Makes 4-6 servings.