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Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon

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This flavorful pasta dish combines vibrant purple sprouting broccoli and savory anchovies with the zesty brightness of preserved lemon, perfect for a quick weeknight dinner or a special weekend treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 400 g trofie pasta (or another small pasta shape) Feel free to swap trofie for any other small pasta shape you have on hand.
  • 300 g purple sprouting broccoli
  • 8 fillets anchovy fillets, finely chopped Opt for good-quality, oil-packed anchovies.
  • 2 tbsp oil from the anchovy jar
  • 100 g butter
  • 2 red onions halved and thinly sliced
  • 4 cloves garlic cloves, thinly sliced
  • 3 small preserved lemons (seeds and flesh removed, skin finely chopped) While fresh lemon juice can be used, preserved lemons provide a unique depth of flavor.
  • 1 lemon juiced Add a squeeze of fresh lemon juice for flavor.
  • 2 tbsp olive or rapeseed oil
  • 150 g fresh breadcrumbs
  • 1 lemon zested
  • 2 pinches dried chili flakes Adjust to taste.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Stir in the sliced garlic and preserved lemon, cooking for another minute to release their aromas.
  4. 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.
  5. Scoop out a mugful of the starchy pasta water, then drain the pasta and broccoli.
  6. 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.
  7. 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.
  8. Adjust the seasoning to taste and serve, generously topping each plate with the crispy chili crumbs.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 2g

Notes

This dish can be served with a simple arugula salad drizzled with lemon vinaigrette. Got leftovers? Store in an airtight container in the fridge for up to three days. For reheating, add a splash of water to restore creaminess. Freezing is not recommended due to the delicate texture of the broccoli.
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