Description
A vibrant and flavorful pasta dish featuring tender purple sprouting broccoli, anchovies melted into olive oil, fragrant garlic, and bright preserved lemon. This recipe balances zesty, savory, and tangy notes, offering a delightful mix of textures. Perfect for a quick dinner or to impress guests, it delivers bold umami flavors with minimal fuss.
Ingredients
Scale
Main Ingredients
- 200g spaghetti or linguine pasta
- 150g purple sprouting broccoli, trimmed and cut into bite-sized pieces
- 6 anchovy fillets
- 3 cloves garlic, finely minced
- 30g preserved lemon skin, chopped into small strips (avoid white pith)
- 3 tbsp olive oil
- 1/2 tsp chili flakes (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Optional Herbs & Garnishes
- Fresh parsley or basil, roughly chopped
- Freshly grated Parmesan cheese
- Toasted pine nuts or walnuts
- Extra olive oil for drizzling
Instructions
- Prep the Ingredients: Trim the purple sprouting broccoli and cut the stalks into bite-sized pieces. Finely mince the garlic and chop the preserved lemon skin into small strips, avoiding the bitter white pith. If using fresh herbs, roughly chop those as well.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Sauté Anchovies and Garlic: Heat the olive oil in a large frying pan over medium heat. Add the anchovy fillets and gently stir until they melt into the oil. Add the minced garlic and chili flakes if using, cooking for about 1 minute until fragrant but not browned.
- Add the Purple Sprouting Broccoli: Add the trimmed broccoli to the pan and sauté for 4–5 minutes until it begins to soften but still retains a slight crunch.
- Combine Pasta and Lemon: Transfer the drained pasta to the pan with the broccoli. Add the preserved lemon strips and splash in some reserved pasta water to create a glossy sauce that clings to the noodles. Toss thoroughly to combine all ingredients.
- Season and Serve: Season the dish with sea salt and freshly ground black pepper to taste. Finish with fresh herbs if desired. Serve immediately while warm and fragrant.
Notes
- Don’t overcook the broccoli; keep it slightly crunchy for vibrant color and freshness.
- Use good quality olive oil to enhance the overall flavor.
- If the preserved lemon is too salty, rinse or soak briefly in warm water to mellow the flavor.
- Reserve pasta water—it helps loosen the sauce and binds the dish beautifully.
- Anchovies melt quickly; stir gently to avoid breaking them into very small pieces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
Keywords: pasta, purple sprouting broccoli, anchovies, garlic, preserved lemon, quick dinner, umami, Mediterranean, gluten free option
