Pasta & Purple Sprouting Broccoli with Anchovies, Garlic & Preserved Lemon
A Fresh Taste of the Mediterranean: Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon
With the combination of vibrant purple sprouting broccoli and savory anchovies, this pasta dish offers a delightful adventure for your taste buds. It’s one of those recipes I often turn to when I want something quick yet impressively flavorful. Perfect for a weeknight dinner or a special weekend treat, this dish beautifully melds the umami richness of anchovies with the zesty brightness of preserved lemon, making it a great choice for anyone who enjoys Mediterranean flavors.
Why You’ll Love This Dish
This recipe brings together unique ingredients that are sure to elevate your pasta game. Firstly, it’s a fantastic option for busy nights—putting everything together takes less than 30 minutes! Plus, it’s budget-friendly since anchovies are not only inexpensive but also add a depth of flavor that replaces the need for excessive seasoning.
Imagine serving this comfort food at a family gathering or a cozy dinner. The combination of tender pasta, crunchy broccoli, and a crispy topping creates a dish that feels special without the labor.
"Each bite bursts with flavor! The preserved lemon gives it a bright zing, while the anchovies blend in so well. My family couldn’t get enough!"
Step-by-Step Overview
Crafting this delightful dish is as easy as it is rewarding. Get ready to drizzle, sauté, boil, and combine! Here’s a brief look at what to expect:
- Sautéing Anchovies and Onions: Start with the anchovies, then build flavor with sweet, sautéed onions.
- Cooking Pasta and Broccoli: Boil your pasta and throw in the broccoli for the final few minutes.
- Creating Crispy Topping: While waiting for the pasta, whip up crispy garlic breadcrumbs.
- Combining Everything: Toss it all together for a creamy, silky finish.
Let’s dive into the details so you can enjoy this culinary creation.
What You’ll Need
For this vibrant dish, gather the following ingredients:
- 8 anchovy fillets, finely chopped
- 2 tbsp oil from the anchovy jar
- 100g butter
- 2 red onions, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 3 small preserved lemons (seeds and flesh removed, skin finely chopped)
- 400g trofie pasta (or another small pasta shape)
- 300g purple sprouting broccoli
- 1 lemon, juiced
- 2 tbsp olive or rapeseed oil
- 150g fresh breadcrumbs
- 1 lemon, zested
- 2 good pinches of dried chili flakes
Feel free to swap trofie for any other small pasta shape you have on hand. The vibrant flavors will still shine through.
Step-by-Step Instructions
-
Start with the anchovies: In a large frying pan, heat the anchovy oil over medium heat. Add the finely chopped anchovies and stir for about two minutes until they start to melt into the oil.
-
Add butter and onions: Toss in the butter and let it melt before adding the sliced onions. Sauté these for about 10 minutes, until they soften and caramelize beautifully.
-
Incorporate garlic and preserved lemons: Stir in the sliced garlic and preserved lemon, cooking for another minute to release their aromas.
-
Cook the pasta and broccoli: In a large saucepan, bring kettle-hot water seasoned with salt to a boil. Add the pasta and cook for 5 minutes, then add the purple sprouting broccoli. Cook for an additional 5 minutes, until both are al dente.
-
Drain and save some water: Scoop out a mugful of the starchy pasta water, then drain the pasta and broccoli.
-
Create crispy crumbs: In the frying pan, heat additional oil for the chili crumbs and add the breadcrumbs. Stir until they turn golden and crisp, then mix in the lemon zest and chili flakes.
-
Combine and finish: Add the drained pasta and broccoli to the anchovy sauce. Drizzle in a bit of the reserved pasta water and a squeeze of fresh lemon juice. Cook for a few minutes while stirring until everything is silky and well combined.
-
Finish with seasoning: Adjust the seasoning to taste and serve, generously topping each plate with the crispy chili crumbs.
Best Ways to Enjoy It
This dish is wonderful on its own, but don’t hesitate to add your personal touch. Serve it with a simple arugula salad drizzled with lemon vinaigrette to balance the dish’s richness. A glass of chilled white wine like Sauvignon Blanc pairs beautifully, amplifying those Mediterranean vibes.
Storage and Reheating Tips
Got leftovers? Simply store your pasta in an airtight container in the fridge for up to three days. To reheat, add a splash of water to help revive the creamy texture while warming it in a pan. Freezing is not recommended due to the delicate texture of the broccoli, but you can freeze the anchovy sauce separately for future quick meals.
Helpful Cooking Tips
- Choose quality anchovies: Opt for good-quality, oil-packed anchovies; their flavor is vastly superior.
- Reserve pasta water: This starchy water is critical for achieving that silky sauce. Always scoop some out before draining.
- Balance flavors: If you find the dish too salty from the anchovies, add more lemon juice to balance it out.
Creative Twists
Looking for a different spin? Try tossing in some capers for extra brininess, or incorporate a splash of cream for a richer sauce. You can also experiment with other greens, like spinach or kale, for a nutritional boost.
Your Questions Answered
Q: Can I use fresh lemons instead of preserved?
A: While fresh lemon juice can be used, it won’t provide the same depth of flavor and sweetness that preserved lemons offer. If you must substitute, add a bit of zest for extra flavor.
Q: How long does this dish take to prepare?
A: Expect to spend about 20-30 minutes from start to finish, making it perfect for a weekday meal.
Q: Are there gluten-free options?
A: Absolutely! Substitute traditional pasta with a gluten-free variety that suits your dietary needs.
Dive into this dish, and your taste buds will thank you! With its bright flavors and simple preparation, it’s bound to become a new favorite in your kitchen repertoire.
Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon
Ingredients
Method
- In a large frying pan, heat the anchovy oil over medium heat. Add the finely chopped anchovies and stir for about two minutes until they start to melt into the oil.
- Toss in the butter and let it melt before adding the sliced onions. Sauté these for about 10 minutes until they soften and caramelize beautifully.
- Stir in the sliced garlic and preserved lemon, cooking for another minute to release their aromas.
- In a large saucepan, bring kettle-hot water seasoned with salt to a boil. Add the pasta and cook for 5 minutes, then add the purple sprouting broccoli. Cook for an additional 5 minutes until both are al dente.
- Scoop out a mugful of the starchy pasta water, then drain the pasta and broccoli.
- In the frying pan, heat additional oil for the chili crumbs and add the breadcrumbs. Stir until they turn golden and crisp, then mix in the lemon zest and chili flakes.
- Add the drained pasta and broccoli to the anchovy sauce. Drizzle in a bit of the reserved pasta water and a squeeze of fresh lemon juice. Cook for a few minutes while stirring until everything is silky and well combined.
- Adjust the seasoning to taste and serve, generously topping each plate with the crispy chili crumbs.
