Description
A deliciously savory pasta dish featuring trofie pasta and tender purple sprouting broccoli, infused with an anchovy, garlic, and preserved lemon sauce. Crispy chilli and lemon-zested breadcrumbs add a delightful crunch and heat, making this a vibrant and flavorful meal perfect for a comforting dinner.
Ingredients
Scale
Sauce and Pasta
- 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
Breadcrumb Topping
- 150g fresh breadcrumbs
- 1 lemon, zested
- 2 good pinches of dried chilli flakes
Instructions
- Prepare the anchovy sauce: Drizzle the 2 tablespoons of oil from the anchovy jar into a large frying pan and set over medium heat. Add the finely chopped anchovies and stir for a couple of minutes to break them up. Add the butter and swirl it until melted and foaming. Stir in the sliced onions and cook gently for 10 minutes until the onions are soft and translucent. Add the garlic slices and chopped preserved lemon skin, stirring for another minute to release their flavors.
- Cook pasta and broccoli: Fill a large saucepan with kettle-hot water, season generously with salt, and bring to the boil. Add the pasta and cook for 5 minutes. Then add the purple sprouting broccoli and continue cooking for another 5 minutes, until the pasta is cooked al dente and the broccoli is tender yet vibrant. Scoop out a mugful of the starchy pasta cooking water and set aside. Drain the pasta and broccoli in a colander.
- Make crispy chilli breadcrumbs: While the pasta cooks, heat the 2 tablespoons of olive or rapeseed oil in a frying pan over medium heat. Add the fresh breadcrumbs and stir regularly until golden brown and crispy, about 4–5 minutes. Remove from heat and stir in the lemon zest and dried chilli flakes, ensuring an even coating of flavor throughout the crumbs.
- Combine pasta and sauce: Return the frying pan with the anchovy sauce to a gentle heat. Add the drained pasta and broccoli to the pan. Pour in a good splash of the reserved pasta water and the freshly squeezed lemon juice. Stir continuously for a few minutes until the sauce is silky, smooth, and coats the pasta evenly. Taste and adjust seasoning as needed.
- Serve: Plate the pasta and broccoli, then generously scatter the crispy chilli lemon breadcrumbs over the top for texture and an aromatic kick.
Notes
- Preserved lemons add a unique tangy flavor; if unavailable, use finely grated lemon zest mixed with a touch of lemon juice as a substitute.
- Use fresh breadcrumbs for a lighter, crispier topping; stale bread processed into crumbs works well too.
- Adjust the amount of dried chilli flakes according to your preferred spice level.
- Serving the dish immediately after combining ensures the sauce stays silky and the breadcrumbs remain crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta, purple sprouting broccoli, anchovies, preserved lemon, garlic, crispy breadcrumbs, chili flakes, trofie, Italian, quick dinner
