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Pasta & Purple Sprouting Broccoli with Anchovies, Garlic & Preserved Lemon

Pasta & Purple Sprouting Broccoli with Anchovies, Garlic & Preserved Lemon
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A vibrant and savory pasta dish featuring peppery purple sprouting broccoli, bold anchovies, fragrant garlic, and bright preserved lemon. Quick to make and packed with intense umami flavors and fresh vegetable goodness, perfect for a nutritious weeknight dinner or impressing guests.

Ingredients

Scale

Pasta and Vegetables

  • 200g short pasta (penne or rigatoni)
  • 150g purple sprouting broccoli, trimmed and cut into bite-sized pieces

Sauce

  • 4 anchovy fillets
  • 3 cloves garlic, finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp finely chopped preserved lemon skin and juice
  • 1/4 tsp chili flakes (optional)

Seasoning

  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the vegetables and pasta: Trim the tough ends from the purple sprouting broccoli and cut into bite-sized pieces. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, adding the broccoli in the last 3 minutes to blanch lightly. Drain the pasta and broccoli together, reserving a cup of pasta water.
  2. Cook the anchovy-garlic sauce: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and anchovies, stirring until the anchovies dissolve and the garlic turns golden but not burnt. If desired, add chili flakes now for a touch of heat.
  3. Combine and season: Add the drained pasta and broccoli to the skillet, tossing to coat evenly in the anchovy-garlic oil. Stir in the chopped preserved lemon skin and juice for a bright citrus flavor. Add a splash of the reserved pasta water to loosen and bind the sauce.
  4. Final touch and serve: Season with cracked black pepper and salt carefully, tasting as anchovies and preserved lemon already add saltiness. Toss again to combine evenly. Serve immediately, garnished as desired.

Notes

  • Use fresh purple sprouting broccoli for the best texture and color.
  • Keep garlic golden to avoid bitterness.
  • Rinse preserved lemon if too salty, and chop finely for even flavor distribution.
  • Reserve pasta water to adjust sauce consistency and help flavors meld together.
  • Season the dish last with salt because anchovies and preserved lemon naturally add saltiness.

Nutrition

Keywords: pasta, purple sprouting broccoli, anchovies, garlic, preserved lemon, quick dinner, Mediterranean, umami, healthy meal

Find it online: https://recipesemilly.com/pasta-purple-sprouting-broccoli-with-anchovies-garlic-preserved-lemon/