Introduction

This pasta dish combines tender trofie with vibrant purple sprouting broccoli in a rich sauce made from anchovies, garlic, and preserved lemon. The crispy, zesty chilli breadcrumbs add a delightful crunch and a burst of flavor to every bite. It’s a perfect balance of savory, tangy, and spicy that’s quick to prepare and full of character.

Two white shallow bowls hold a pasta dish with three main layers. The bottom layer is light yellow pasta mixed evenly with thin slices of cooked red onion, giving a pinkish tint. The middle layer shows bright green broccolini florets with thick stems, spread throughout the pasta. The top layer is golden brown crunchy breadcrumbs sprinkled over the dish, giving texture and color contrast. A silver spoon rests on the upper bowl's right edge, and to the left, a small white bowl contains more breadcrumbs with a small silver spoon inside. The setting is a white marbled surface with a dark blue cloth on the right side. 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 oil from the anchovy jar into a large frying pan and heat over medium. Add the chopped anchovies and stir for a couple of minutes to break them up. Add the butter and swirl until melted and foaming. Stir in the sliced onions and cook gently for 10 minutes until soft.

Step 2: Add the sliced garlic and preserved lemon rind to the pan. Stir for another minute to combine the flavors.

Step 3: Boil the kettle. Fill a large saucepan with the hot water, season with salt, and bring to a boil. Add the pasta and cook for 5 minutes, then add the purple sprouting broccoli. Continue cooking for another 5 minutes until the pasta is al dente and the broccoli is tender.

Step 4: Reserve a mugful of pasta water, then drain the pasta and broccoli in a colander.

Step 5: While the pasta cooks, heat the olive or rapeseed oil in a frying pan. Add the fresh breadcrumbs and stir regularly until golden and crispy. Remove from heat and mix in the lemon zest and chilli flakes.

Step 6: Add the drained pasta and broccoli to the anchovy sauce. Pour in a good splash of the reserved pasta water and the lemon juice. Cook for a few minutes, stirring, until the sauce is silky and coats the pasta evenly. Taste and adjust seasoning if needed.

Step 7: Serve the pasta topped with the crispy chilli breadcrumbs for a flavorful crunch.

Tips & Variations

Substitute preserved lemon with fresh lemon zest and a splash of lemon juice if unavailable, though the preserved lemon adds a unique tang.

Use any small pasta shape you have on hand, such as orecchiette or ditalini.

Add toasted pine nuts or almonds to the breadcrumbs for extra texture and flavor.

For a vegetarian version, omit the anchovies and increase the amount of garlic and preserved lemon for brightness.

Adjust the chilli flakes to your heat preference or replace with a pinch of smoked paprika for smoky warmth.

FAQs

Can I use frozen broccoli instead of purple sprouting broccoli?

Yes, frozen broccoli works well as a substitute. Add it to the pasta water slightly earlier as frozen broccoli may take a bit longer to cook. Drain well to avoid excess water in the sauce.

What can I do if I don’t have preserved lemons?

If preserved lemons aren’t available, use fresh lemon zest and a bit of extra lemon juice to provide acidity. You might also add a small pinch of salt to mimic the preserved lemon’s savory brightness.