Description
This dish is a vibrant blend of flavors that will delight your senses.
Ingredients
- Dried pasta: 300g (about 10 oz) – Penne or spaghetti work beautifully as they hold the sauce well.
- Purple sprouting broccoli: 250g (about 9 oz) – Trimmed and halved, it adds a peppery, earthy crunch.
- Anchovy fillets: 6 – Melt into the garlic for a deep, savory base.
- Garlic cloves: 4, thinly sliced – Brings sweetness and warmth.
- Preserved lemon: 1 small, finely chopped – Adds tangy brightness.
- Olive oil: 3 tablespoons – For sautéing and richness.
- Red pepper flakes: ½ teaspoon – Just a touch for gentle heat.
- Lemon zest: From 1 lemon – For a fresh, citrusy finish.
- Salt: To taste – For seasoning the pasta water and final dish.
- Freshly ground black pepper: To taste – Adds depth and balance.
Instructions
- Start off by bringing a large pot of salted water to a boil.
- Once your skillet is heated, pour in the olive oil and add the sliced garlic along with the anchovy fillets.
- Introduce the trimmed purple sprouting broccoli into the pot and blanch it for about 2 minutes.
- Add the blanched purple sprouting broccoli to your skillet along with the chopped preserved lemon and red pepper flakes.
- Now, drain your pasta but make sure to reserve a cup of that starchy pasta water.
- To complete your dish, add a sprinkle of lemon zest for a fresh pop of citrus.
Notes
This dish is versatile; it can easily be made vegetarian by omitting the anchovies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 16 g