If you are craving a dish that bursts with vibrant flavors and a touch of sophistication, this Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe is about to become your new go-to favorite. The way the peppery crunch of purple sprouting broccoli blends with the umami richness of anchovies and the bright tang of preserved lemon creates an irresistible harmony that is both comforting and exciting. It’s a simple yet striking pasta that brings together fresh, bold ingredients in a way that makes every bite unforgettable.
Ingredients You’ll Need
The beauty of this Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe lies in its simplicity. Each ingredient plays an essential role, contributing unique textures and layers of flavor that make the dish shine without complicating the process.
- Dried pasta (300g): Penne or spaghetti are perfect as they hold the sauce wonderfully, ensuring every mouthful is coated with flavor.
- Purple sprouting broccoli (250g): Trimmed and halved, it delivers a fresh, earthy crunch with peppery notes that elevate the dish.
- Anchovy fillets (6): Melt into the garlic for a deep, savory base without an overpowering fishy taste.
- Garlic cloves (4, thinly sliced): Infuses the oil with sweetness and warmth that rounds out the anchovies perfectly.
- Preserved lemon (1 small, finely chopped): Adds a zesty, tangy brightness that lifts the entire flavor profile beautifully.
- Olive oil (3 tablespoons): Provides richness and helps marry all the ingredients together smoothly.
- Red pepper flakes (½ teaspoon): Just enough to add a gentle heat that awakens the palate without overwhelming it.
- Lemon zest (from 1 lemon): Finishes the dish with fresh citrus notes that brighten every bite.
- Salt: Essential for seasoning the pasta water and bringing all the flavors into balance.
- Freshly ground black pepper: Adds depth and a subtle kick at the end.
How to Make Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe
Step 1: Prepare Your Pasta Water and Skillet
Begin by bringing a large pot of salted water to a boil. This water will serve double duty for cooking both your pasta and purple sprouting broccoli. Meanwhile, warm a large skillet over medium heat to get ready for the flavorful sauce base.
Step 2: Build the Flavor Base with Garlic and Anchovies
In your preheated skillet, pour in the olive oil and add the thinly sliced garlic along with the anchovy fillets. Cook gently, stirring often, until the anchovies melt away and the garlic turns a beautiful golden hue. This step is where your sauce develops its rich, savory backbone.
Step 3: Blanch the Purple Sprouting Broccoli and Cook the Pasta
Drop the trimmed and halved purple sprouting broccoli into the boiling water and blanch for about 2 minutes to soften while keeping its vibrant color and peppery bite. Using tongs, remove the broccoli and set aside, then add your pasta to the same pot to cook until al dente, following package instructions for perfect texture.
Step 4: Combine the Broccoli with Preserved Lemon and Spice
Add the blanched purple sprouting broccoli back into the skillet. Stir in the finely chopped preserved lemon and red pepper flakes, gently mixing everything together to warm through and allow the flavors to meld beautifully.
Step 5: Toss Pasta and Create the Silky Sauce
Drain your pasta while reserving a cup of the starchy cooking water. Introduce the pasta to the skillet and toss everything together, adding the reserved pasta water a little at a time. This technique creates a silky, luscious sauce that clings deliciously to every strand or piece of pasta.
Step 6: Finish with Lemon Zest and Seasonings
Just before serving, sprinkle over the fresh lemon zest, drizzle a bit more olive oil if you like, and add freshly ground black pepper to taste. These final touches brighten and balance the robust flavors of the dish perfectly.
Step 7: Serve While Hot
Serve your Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe immediately, ideally with a side of crusty bread or a fresh green salad to complement the savory richness. Enjoy!
How to Serve Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe
Garnishes
A sprinkle of freshly grated Parmesan or Pecorino Romano cheese adds a creamy, umami finish that works beautifully with the anchovy and lemon flavors. For added freshness, a handful of torn basil or parsley brings a lovely herbal note that brightens the plate.
Side Dishes
This pasta pairs brilliantly with a crisp green salad dressed lightly with lemon vinaigrette, or you can opt for simple roasted vegetables that echo the earthy crunch of the broccoli. Crusty bread is a must-have to sop up every last bit of that silky sauce.
Creative Ways to Present
For a dinner party, serve this pasta in individual shallow bowls garnished with microgreens and a drizzle of good-quality extra virgin olive oil. Alternatively, toss it with toasted pine nuts for extra texture or add a handful of olives to deepen the Mediterranean vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe, store them in an airtight container in the refrigerator. The flavors may meld even more overnight, making for a tasty next-day meal.
Freezing
While freezing fresh pasta dishes with delicate ingredients like preserved lemon is not ideal, you can freeze the pasta and broccoli separate from the sauce if needed. Thaw gently before reheating to preserve textures and avoid sogginess.
Reheating
To reheat, warm the pasta gently in a skillet with a splash of water or olive oil to revive that silky sauce texture. Avoid microwave reheating which can dry out the dish and dull the vibrant flavors.
FAQs
Can I use regular broccoli instead of purple sprouting broccoli?
Absolutely! While purple sprouting broccoli adds a unique peppery bite and vibrant color, regular broccoli or broccolini can be great substitutes and will still give you a lovely crunch and earthiness.
How important are the anchovies in this recipe?
Anchovies are crucial for that deep, savory umami flavor, but they melt into the sauce and won’t taste fishy. If you’re hesitant, start with fewer anchovies and adjust to your preference—the dish won’t be the same without them, but it remains delicious.
What can I substitute for preserved lemon?
If you don’t have preserved lemon on hand, a combination of lemon zest and a splash of lemon juice will add brightness. However, preserved lemon has a distinctive salty tang that enriches the dish uniquely.
Is this recipe suitable for gluten-free diets?
Yes! Simply swap out the dried pasta for your favorite gluten-free variety, and the rest of the ingredients are naturally gluten-free, making this a lovely option for gluten-sensitive friends.
Can I make this recipe vegan?
To veganize this dish, replace anchovies with capers or olives for a briny punch, and use nutritional yeast or vegan Parmesan instead of cheese if adding garnish. The preserved lemon and broccoli create plenty of flavor without animal products.
Final Thoughts
This Pasta with Purple Sprouting Broccoli, Anchovies, and Preserved Lemon Recipe is one of those rare finds that combines quick, easy cooking with an elegant, sophisticated taste. It’s perfect for a weeknight dinner or even impressing guests with minimal fuss. I encourage you to give it a try—once you’ve experienced the vibrant flavors and satisfying textures, it’s sure to become a cherished recipe in your collection too!
