If you are searching for a vibrant and exciting dish that bursts with flavors, look no further than this Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe. It perfectly marries the earthy crunch of purple sprouting broccoli with the umami punch of anchovies and the tangy brightness of preserved lemon, all wrapped up in silky pasta. Every bite is a harmonious dance of textures and flavors that make this recipe a true kitchen treasure worth sharing with friends and family.
Ingredients You’ll Need
This recipe relies on a handful of straightforward yet powerful ingredients. Each component plays an essential role in building complex layers of flavor, balancing richness, brightness, and a hint of heat to bring this dish alive on your plate.
- Dried pasta (300g): Penne or spaghetti are ideal as they hold the sauce beautifully and create a delightful bite.
- Purple sprouting broccoli (250g): Provides a wonderful peppery, earthy crunch that complements the other elements perfectly.
- Anchovy fillets (6): Melt into the garlic to create an irresistibly deep, savory base without overpowering the dish.
- Garlic cloves (4, thinly sliced): Adds sweetness and a warm aromatic backdrop to the sauce.
- Preserved lemon (1 small, finely chopped): Contributes a tangy, citrusy brightness that lifts and balances the richness.
- Olive oil (3 tablespoons): Essential for sautéing and infusing a luscious richness throughout the dish.
- Red pepper flakes (½ teaspoon): Offers just the right touch of gentle heat that awakens your palate.
- Lemon zest (from 1 lemon): Adds a fresh and lively citrus note as a finishing touch.
- Salt: Used to season both the pasta water and the finished dish for perfect seasoning.
- Freshly ground black pepper: Provides depth and a final layer of flavor balance.
How to Make Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe
Step 1: Prepare Your Cooking Stations
Begin by bringing a large pot of salted water to a rolling boil. This water will serve double duty for cooking your broccoli and pasta. Meanwhile, warm a spacious skillet over medium heat to prepare the base of your sauce.
Step 2: Build the Flavor Base
Pour olive oil into the skillet and add the sliced garlic and anchovy fillets. Cook gently, stirring frequently until the anchovies completely dissolve and the garlic turns a lovely golden color. This step infuses the oil with savory depth and sweet garlic undertones, setting the tone for the entire dish.
Step 3: Blanch the Purple Sprouting Broccoli
Drop the trimmed and halved purple sprouting broccoli into the boiling water and let it blanch for just 2 minutes. This short cooking time ensures the broccoli retains its fresh crunch and vibrant color. Using tongs, remove the broccoli and keep it aside while you cook your pasta in the same water until it is perfectly al dente.
Step 4: Combine and Warm Through the Veggies
Add the blanched broccoli back to the skillet along with the finely chopped preserved lemon and a sprinkle of red pepper flakes. Stir everything gently, allowing the flavors to marry and the broccoli to warm through without losing its delightful texture.
Step 5: Toss Pasta and Sauce Together
Drain your pasta but save about a cup of the starchy cooking water. Add the pasta directly to the skillet and toss everything together, gradually incorporating reserved pasta water as needed to create a smooth, silky sauce that beautifully coats every piece of pasta and broccoli.
Step 6: Add the Bright Finishing Touches
Complete the dish by scattering fresh lemon zest on top, drizzling a little more olive oil, and grinding some black pepper over everything. These final touches enhance the brightness and round out the layers of flavor.
Step 7: Serve Immediately
Enjoy your creation hot from the pan. This Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe shines when served with crusty bread or a light green salad to complement its bold flavors and textures.
How to Serve Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe
Garnishes
For an extra pop of color and texture, scatter toasted pine nuts or curls of Parmesan cheese over the top. Fresh herbs like flat-leaf parsley add a lovely freshness and a splash of green that enlivens the plate visually and flavor-wise.
Side Dishes
A crisp mixed green salad lightly dressed with lemon vinaigrette pairs wonderfully, adding brightness that cuts through the richness. Crusty, warm bread is always a crowd-pleaser, perfect for mopping up any remaining sauce and completing the meal.
Creative Ways to Present
For entertaining, serve this pasta in individual shallow bowls, garnished with microgreens or edible flowers. Alternatively, pack it into a rustic baking dish and finish with a light sprinkle of breadcrumbs toasted in olive oil for a crispy topping you can broil just before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, but the broccoli’s texture is best enjoyed fresh so try to consume quickly.
Freezing
This dish is not ideal for freezing due to the delicate texture of the broccoli and fresh lemon elements. It’s best enjoyed fresh or refrigerated leftovers.
Reheating
Gently reheat in a skillet over low heat, adding a splash of water or olive oil to loosen up the sauce. Avoid microwaving for too long as it can make the broccoli mushy and the pasta dry.
FAQs
Can I use other types of broccoli if I can’t find purple sprouting broccoli?
Absolutely! Tenderstem or standard broccoli florets can work well, though purple sprouting broccoli offers a unique peppery bite and vibrant color that enhances the dish.
Is it possible to make this recipe vegan?
You can omit the anchovies and replace them with a teaspoon of miso paste or capers to maintain that umami depth. Just ensure to balance salt carefully with preserved lemon and seasoning.
What kind of preserved lemon should I use?
Use traditional preserved lemons packed in salt and lemon juice, which you can usually find in Middle Eastern or Mediterranean specialty stores. They provide a deliciously intense citrus tang that’s hard to replicate with fresh lemon alone.
Can I prepare this recipe gluten-free?
Yes, simply swap the regular pasta for your favorite gluten-free variety. The sauce pairs beautifully with rice noodles or chickpea-based pasta as well.
How spicy is this recipe?
The red pepper flakes add just a subtle background warmth rather than heat, making it accessible for those sensitive to spice while still giving a nice little kick.
Final Thoughts
This Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe is a brilliant example of how a few simple, thoughtfully chosen ingredients can deliver incredible flavor and a memorable meal. I encourage you to give this recipe a try and enjoy the wonderful balance of savory, tangy, and fresh notes it brings to your table. It’s perfect for elevating weeknight dinners or impressing guests with something a little different but entirely delicious.
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Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Description
A vibrant and flavorful pasta dish featuring purple sprouting broccoli, savory anchovies, garlic, and preserved lemon. This recipe combines a peppery crunch with tangy brightness and gentle heat, all brought together by a silky olive oil sauce. Perfect for a quick yet elegant weeknight meal.
Ingredients
Pasta & Vegetables
- 300g dried pasta (penne or spaghetti recommended)
- 250g purple sprouting broccoli, trimmed and halved
Sauce & Flavorings
- 6 anchovy fillets
- 4 garlic cloves, thinly sliced
- 1 small preserved lemon, finely chopped
- 3 tablespoons olive oil
- ½ teaspoon red pepper flakes
- Zest of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Water and Pan: Set a large pot of salted water to boil for cooking the pasta and blanching the broccoli. Meanwhile, warm a large skillet over medium heat.
- Create the Base Flavor: In the warm skillet, add olive oil, sliced garlic, and anchovy fillets. Cook gently, stirring continually, until the anchovies dissolve completely and the garlic turns golden, releasing their rich, savory aromas.
- Blanch Broccoli and Cook Pasta: Submerge the purple sprouting broccoli in the boiling salted water for 2 minutes to blanch, then remove using tongs and set aside. Use the same boiling water to cook the pasta until al dente as per package instructions.
- Combine Broccoli and Flavors: Add the blanched broccoli to the skillet along with the finely chopped preserved lemon and red pepper flakes. Stir gently to combine and warm the mixture through, allowing the flavors to meld.
- Toss Pasta with Sauce: Drain the cooked pasta, reserving about one cup of pasta cooking water. Add the pasta to the skillet and toss with the broccoli and sauce, adding reserved pasta water gradually to achieve a silky, cohesive sauce.
- Finish and Season: Finish the dish by stirring in the lemon zest, an additional drizzle of olive oil, and seasoning generously with freshly ground black pepper to taste.
- Serve Immediately: Serve the pasta hot, optionally accompanied by crusty bread or a fresh green salad for a complete meal.
Notes
- Use penne or spaghetti as they hold the sauce well.
- Do not overcook the broccoli; blanching for 2 minutes maintains a pleasant crunch.
- Preserved lemon adds tang and depth; fresh lemon zest brightens the final dish.
- Reserve pasta water to adjust sauce consistency for silkiness.
- Anchovies dissolve into the oil to create a rich, umami base without a fishy taste.
- Serve immediately to enjoy the ideal texture and flavors.
