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 over medium heat. Add the chopped anchovies and stir for a couple of minutes to break them up.

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

Step 3: Add the sliced garlic and chopped preserved lemon skin, stirring for another minute to combine the flavors.

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

Step 5: Tip the purple sprouting broccoli into the pasta pot and cook together for another 5 minutes, until the pasta is al dente and the broccoli is tender-crisp.

Step 6: Scoop out a mugful of the pasta cooking water and set aside. Drain the pasta and broccoli in a colander.

Step 7: While the pasta cooks, heat the olive or rapeseed oil in a frying pan over medium heat. Add the fresh breadcrumbs and stir regularly until golden and crispy.

Step 8: Remove the pan from heat and stir in the lemon zest and dried chilli flakes to the breadcrumbs.

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

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

Tips & Variations

If you can’t find preserved lemons, substitute with a teaspoon of lemon zest and a splash of lemon juice, adding a touch of sea salt to mimic the flavor.

Use other small pasta shapes like orecchiette or trofiette if trofie isn’t available.

For an extra touch of richness, finish the dish with a sprinkle of grated Parmesan or Pecorino cheese.

Adjust the amount of chilli flakes to suit your preferred spice level.

FAQs

Can I use frozen broccoli instead of purple sprouting broccoli?

Yes, you can substitute with frozen broccoli florets. Add them to the pasta water during the last few minutes of cooking, but watch the timing to avoid overcooking.

What if I don’t have preserved lemon?

Preserved lemons add a unique salty and tangy flavor, but if unavailable, use fresh lemon zest and juice with a pinch of salt as a simple substitute. The taste won’t be quite the same, but it will still be delicious.