Preparation

Aglio e olio is already a miracle of minimalism, but preserved lemons add a salty, fermented complexity that makes it feel entirely new. The lemons have been curing in salt for weeks, developing flavors that fresh citrus could never achieve.

Preparation

1. Cook pasta in heavily salted water until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until golden but not brown (3-4 minutes).
3. Add preserved lemon and a generous pinch of red pepper flakes. Cook for 1 minute.
4. Add drained pasta to the skillet with ½ cup pasta water. Toss vigorously for 2 minutes, adding more pasta water as needed to create a silky sauce.
5. Serve immediately with more red pepper flakes on the side.

Rinse the preserved lemons well to remove excess salt, then remove and discard the pulp—you only want the peel.