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
Scale
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.
