Introduction

This flavorful pasta dish combines tender trofie with vibrant purple sprouting broccoli, enhanced by a savory sauce of anchovies, garlic, and preserved lemon. Crispy chilli breadcrumbs add a delightful crunch and a hint of heat to every bite. It’s a perfect meal for anyone looking to impress with simple yet bold Mediterranean flavors.

Two white bowls filled with pasta dish sit on a white marbled surface. Each bowl has two layers: a base layer of short, tube-shaped pasta mixed with light green broccoli florets and thin slices of light purple onions, and a top layer sprinkled with golden brown toasted breadcrumbs and red pepper flakes. A silver spoon is placed in the upper bowl, resting on the edge. Near the bowls is a small white bowl filled with the same toasted breadcrumb mixture and a silver spoon inside it. A dark blue cloth napkin is placed beside the upper bowl, adding contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 anchovy fillets, finely chopped, plus 2 tbsp oil from the jar

100g butter

2 red onions, halved and thinly sliced

4 garlic cloves, thinly sliced

3 small preserved lemons, seeds and flesh removed, skin finely chopped

400g trofie pasta (or another small pasta shape)

300g purple sprouting broccoli

1 lemon, juiced

2 tbsp olive or rapeseed oil

150g fresh breadcrumbs

1 lemon, zested

2 good pinches of dried chilli flakes

Instructions

Step 1: Drizzle the anchovy oil into a large frying pan over medium heat. Add the chopped anchovies and stir for a couple of minutes until they begin to break down.

Step 2: Add the butter to the pan, swirling until melted and foaming. Stir in the sliced onions and cook gently for about 10 minutes until soft.

Step 3: Add the garlic and chopped preserved lemon, stirring for another minute until fragrant.

Step 4: Meanwhile, fill a large saucepan with kettle-hot water, season with salt, and bring to the boil. Add the pasta and cook for 5 minutes.

Step 5: Add the purple sprouting broccoli to the pasta and cook for an additional 5 minutes, until the pasta is al dente and broccoli is tender.

Step 6: Reserve a mugful of pasta water, then drain the pasta and broccoli in a colander.

Step 7: Heat the olive or rapeseed oil in a frying pan. Add the fresh breadcrumbs and stir regularly until golden and crispy.

Step 8: Mix in the lemon zest and dried chilli flakes to the crispy breadcrumbs and remove from heat.

Step 9: Return the pasta and broccoli to the anchovy sauce. Add a good splash of reserved pasta water and the lemon juice. Cook for a few minutes, stirring until the sauce is silky and coats the pasta.

Step 10: Taste and adjust seasoning as needed. Serve topped with the crispy chilli breadcrumbs for added texture and flavor.

Tips & Variations

Substitute preserved lemon skins with a teaspoon of lemon zest and a pinch of salt if preserved lemons are unavailable.

Use panko breadcrumbs for extra crunch in the chilli crumb topping.

Try swapping purple sprouting broccoli for tenderstem broccoli or broccolini if preferred.

Add a handful of toasted pine nuts to the breadcrumbs for a nutty twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. The crispy breadcrumb topping is best served fresh but can be reheated separately in a dry pan for a few minutes to regain crunch.

FAQs

Can I use other types of pasta?

Yes, small pasta shapes like orecchiette, fusilli, or penne work well in this dish and hold the sauce nicely.

What can I substitute for preserved lemon?

If you don’t have preserved lemon, use fresh lemon zest combined with a pinch of salt and a little lemon juice to mimic the bright, salty flavor.