There’s something magical about the way anchovies melt into hot oil, perfuming the kitchen with their briny richness, especially when paired with the vibrant crunch of purple sprouting broccoli. Toss in the zing of preserved lemon and the warmth of garlic, and you’ve got a pasta dish that’s both comforting and full of bright, unexpected twists. This recipe is like a spring afternoon on a plate — bold, fresh, and deeply satisfying.

Behind the Recipe

This dish was born from a craving for something both bold and simple, something that would satisfy without overwhelming. It’s inspired by my weekly trips to the farmers’ market, where purple sprouting broccoli always calls to me with its vivid hues and delicate florets. One chilly afternoon, I found myself with a jar of preserved lemons from a friend, a tin of anchovies in the pantry, and some garlic already begging to be used. The result was a dinner that came together effortlessly, with flavors that danced together in perfect harmony.

Recipe Origin or Trivia

Purple sprouting broccoli has deep roots in Mediterranean cuisine, especially in Italy and the UK, where it has long been prized for its slightly bitter flavor and tender stalks. Anchovies, meanwhile, are a cornerstone of Italian cooking, beloved for their umami-packed punch. Preserved lemons, a staple in North African kitchens, lend a floral, citrusy tang that cuts through the richness. Bringing these three elements together creates a fusion of coastal European and North African influence — a celebration of bold flavors and humble ingredients.

Why You’ll Love Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Let’s break down why this dish deserves a spot in your weekly rotation:

Versatile: Works with many types of pasta and vegetables. Swap in kale, cavolo nero, or even green beans.
Budget-Friendly: Anchovies and pasta are inexpensive pantry staples, and broccoli is often affordable and seasonal.
Quick and Easy: On the table in about 25 minutes — perfect for busy weeknights.
Customizable: Adjust garlic levels, lemon intensity, or even spice with chili flakes.
Crowd-Pleasing: Bold yet approachable flavors that even anchovy skeptics may fall for.
Make-Ahead Friendly: The anchovy-garlic base can be made ahead and stored.
Great for Leftovers: Reheats beautifully for a flavorful next-day lunch.

Chef’s Pro Tips for Perfect Results

Mastering this dish is all about layering flavors the right way. Here’s how to elevate every bite:

Don’t fear the anchovies: They melt into the oil and transform into a deep, savory base — you won’t taste them as fishy.
Use high-quality preserved lemons: Their bright, salty tang is key. Rinse them first if they’re too intense.
Blanch the broccoli just right: Keep it bright and tender-crisp. Overcooking makes it mushy and dull.
Cook pasta just shy of al dente: It’ll finish in the pan with the sauce for maximum flavor absorption.
Reserve pasta water: That starchy liquid is your best friend for bringing the sauce together silkily.

Kitchen Tools You’ll Need

This is a simple recipe at heart, and the tools reflect that ease.

Large pot: For boiling pasta and blanching broccoli.
Large skillet or sauté pan: To build the sauce and combine everything.
Tongs: Perfect for tossing pasta and broccoli evenly in the sauce.
Sharp knife: For finely chopping garlic and preserved lemon.
Colander or spider strainer: To easily transfer broccoli from pot to pan without losing heat.

Ingredients in Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Each component plays a distinct role, creating a dish that’s far greater than the sum of its parts.

Dried pasta: 400g (about 14 oz) – A sturdy shape like rigatoni, penne, or orecchiette clings beautifully to the sauce.
Purple sprouting broccoli: 300g (about 10 oz), trimmed – Offers crunch, color, and a subtle bitter note that balances the richness.
Anchovy fillets in oil: 6 fillets – Melt into the base and deliver deep, savory umami.
Garlic cloves: 4, finely sliced – Gently fried until golden to create aromatic depth.
Preserved lemon: 1 small, finely chopped (rind only) – Brings floral acidity and bright citrus contrast.
Olive oil: 3 tablespoons – Used to gently fry garlic and anchovies, forming the flavor foundation.
Chili flakes: 1/2 teaspoon (optional) – Adds gentle heat for those who like a kick.
Freshly ground black pepper: To taste – Enhances complexity without overpowering.
Pasta cooking water: 1/2 cup – Helps create a glossy, cohesive sauce.

Ingredient Substitutions

Sometimes ingredients need a swap — here are easy fixes:

Purple sprouting broccoli: Regular broccoli or broccolini.
Anchovies: Capers for a vegetarian umami boost.
Preserved lemon: Fresh lemon zest and a pinch of salt.
Chili flakes: Omit or substitute with a tiny splash of hot sauce.
Olive oil: Avocado oil works, but olive adds more flavor.

Ingredient Spotlight

Anchovy Fillets: Anchovies don’t just add salt — they build umami, that deep, savory backbone that makes food crave-worthy.

Preserved Lemon: These are lemons that have been cured in salt and their own juice, turning intensely aromatic with a slight tang and mellow saltiness that punches up any dish.

Instructions for Making Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Here’s how we bring it all together, step-by-step:

Preheat Your Equipment:
Fill a large pot with salted water and bring it to a boil.
Combine Ingredients:
In a skillet over medium heat, warm olive oil. Add anchovies and garlic. Stir until anchovies melt and garlic turns golden. Add chili flakes if using.
Prepare Your Cooking Vessel:
In the boiling water, blanch the broccoli for 2 minutes, then transfer it directly into the skillet with the anchovy-garlic oil.
Assemble the Dish:
In the same pot of boiling water, cook pasta until just before al dente. Save 1/2 cup pasta water, then drain.
Cook to Perfection:
Add pasta and preserved lemon to the skillet. Toss everything together with some reserved pasta water over medium-high heat until the sauce clings and everything is well-coated.
Finishing Touches:
Season with black pepper. Taste and adjust saltiness — the anchovies and lemon may already provide enough.
Serve and Enjoy:
Plate immediately with a drizzle of olive oil, a twist of pepper, and extra lemon zest if desired.

Texture & Flavor Secrets

This dish thrives on contrast: the soft pasta against crisp-tender broccoli, the silky anchovy-garlic oil dancing with bright, punchy preserved lemon. The flavor hits all the right notes — salty, citrusy, bitter, and savory — balanced in perfect harmony.

Cooking Tips & Tricks

Always slice garlic thinly for even browning without burning.
Don’t rinse pasta after boiling — that starch helps the sauce stick.
Toss pasta and sauce over heat to emulsify and coat evenly.
Taste as you go, especially with salty ingredients like anchovies and lemon.

What to Avoid

Overcooking broccoli — aim for vibrant green with a bit of snap.
Skipping pasta water — it’s the secret to a silky sauce.
Using too many preserved lemons — a little goes a long way.
Burning garlic — it turns bitter and ruins the base flavor.

Nutrition Facts

Servings: 4
Calories per serving: ~460

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prep the anchovy-garlic-lemon base a day ahead and store it in the fridge. Cooked pasta with broccoli can be stored in an airtight container for up to 3 days. To reheat, warm gently on the stove with a splash of water or oil. Avoid freezing, as the broccoli texture can suffer.

How to Serve Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Serve this dish hot and fresh from the skillet, with a glass of lemon water or iced herbal tea. A side of crusty bread is lovely for scooping up leftover sauce. For a dinner party, pair with a citrusy salad and roasted almonds.

Creative Leftover Transformations

Turn leftovers into a frittata filling with some eggs and cheese. Or reheat and stuff into a warm pita or wrap for a Mediterranean-inspired lunch.

Additional Tips

For added richness, swirl in a spoonful of unsalted butter at the end. Want a protein boost? Top with a poached egg or toss in some white beans.

Make It a Showstopper

Serve in wide, shallow bowls to showcase the broccoli and lemon. Garnish with microgreens or extra preserved lemon rind for visual flair. A drizzle of chili oil can add beautiful color and shine.

Variations to Try

Spicy Twist: Add more chili flakes or a fresh red chili.
Vegetarian Version: Swap anchovies for capers and finish with grated Parmesan.
Lemon-Lover’s Dream: Double the preserved lemon and add lemon juice.
Crunch Factor: Top with toasted breadcrumbs or pine nuts.
Creamy Option: Stir in a spoonful of crème fraîche or mascarpone.

FAQ’s

Q1: Can I make this without preserved lemon?

Yes, substitute with fresh lemon zest and a pinch of salt.

Q2: Are anchovies really necessary?

They melt into the sauce and add flavor — not fishiness. But you can skip or replace with capers if needed.

Q3: Can I use gluten-free pasta?

Absolutely, just adjust cooking time as needed.

Q4: What’s the best pasta shape for this?

Orecchiette, rigatoni, or penne all work well to catch bits of broccoli and lemon.

Q5: Is this dish freezer-friendly?

Not recommended, as the texture of broccoli and pasta can deteriorate.

Q6: How do I tone down the saltiness?

Rinse preserved lemon well, and taste before adding extra salt.

Q7: Can I use fresh broccoli instead?

Yes, standard green broccoli or broccolini are both great.

Q8: What kind of preserved lemon should I buy?

Look for thin-skinned varieties in jars at specialty stores or online.

Q9: Is this dish spicy?

It has mild heat from chili flakes, which you can adjust to taste.

Q10: Can I prep this in advance?

Yes, the anchovy-garlic base can be made ahead and stored for 2–3 days.

Conclusion

This pasta is more than just a meal — it’s a celebration of contrast, simplicity, and bold flavor. Whether you’re feeding family on a weeknight or impressing friends over wine and laughter, Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon delivers every time. Trust me, you’re going to love this one — it’s fresh, fast, and absolutely worth every bite.