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 down.

Step 2: Add the butter and swirl the pan until melted and foaming, then stir in the sliced onions. Cook gently for about 10 minutes until the onions soften.

Step 3: Add the garlic and preserved lemon skin to the pan and cook for another minute while stirring.

Step 4: Bring a large pot of salted water to the boil. Add the pasta and cook for 5 minutes, then add the purple sprouting broccoli and cook for another 5 minutes until the pasta is al dente.

Step 5: Reserve a mugful of pasta water, then drain the pasta and broccoli in a colander.

Step 6: Heat the olive or rapeseed oil in a frying pan, add the fresh breadcrumbs, and stir frequently until golden and crispy. Stir in the lemon zest and chilli flakes, then remove from heat.

Step 7: Return the drained pasta and broccoli to the pan with the anchovy sauce, add a splash of reserved pasta water and a squeeze of lemon juice. Cook for a few minutes, stirring until silky and well coated.

Step 8: Taste and adjust seasoning if needed. Serve topped with the crispy chilli breadcrumbs for crunch and extra flavor.

Tips & Variations

Use another small pasta shape like orecchiette or cavatappi if trofie is unavailable. The sauce clings best to shapes with grooves.

Preserved lemons add a unique tang—rinse lightly if you prefer a milder flavor.

For extra heat, increase the dried chilli flakes or add a pinch of fresh chilli while cooking the garlic.

FAQs

Can I use fresh lemon instead of preserved lemon?

Fresh lemon juice and zest can be used, but the preserved lemon adds a distinctive salty, fermented tang that fresh lemon alone doesn’t replicate. You can try adding extra lemon zest and a pinch of salt to mimic the flavor.

What can I substitute for purple sprouting broccoli?

You can use other tender greens such as broccolini, tenderstem broccoli, or even asparagus tips. Add them at the same time as the broccoli to ensure they cook properly with the pasta.