Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon
A bold, bright pasta dish combining purple sprouting broccoli, anchovies, garlic, and preserved lemon for a quick, flavorful meal with Mediterranean flair.
Ingredients
- 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.
Instructions
- 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.
Notes
- Use high-quality preserved lemons and rinse them if very salty.
- Reserve pasta water to help the sauce cling to the pasta.
- Don’t overcook broccoli — it should stay bright and crisp.
- You can prep the anchovy-garlic base ahead of time for a quicker meal.