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 anchovy oil into a large frying pan over medium heat. Add the chopped anchovies and stir for a couple of minutes to break them down.

Step 2: Add the butter to the pan, swirling it until melted and foaming. Stir in the sliced onions and cook gently for 10 minutes until soft.

Step 3: Add the garlic slices and chopped preserved lemon. Stir and cook for another minute to combine the flavors.

Step 4: Bring a large saucepan of boiling salted water to the boil. Add the pasta and cook for 5 minutes.

Step 5: Tip in the purple sprouting broccoli and cook together with the pasta for an additional 5 minutes, until the pasta is al dente.

Step 6: Reserve a mugful of the cooking water then drain the pasta and broccoli in a colander.

Step 7: While the pasta cooks, heat the oil for the chilli crumbs in a frying pan. Add the breadcrumbs and stir regularly until golden and crispy.

Step 8: Stir in the lemon zest and dried chilli flakes, then remove from the heat.

Step 9: Return the pasta and broccoli to the anchovy sauce. Add a splash of the reserved pasta water and the lemon juice.

Step 10: Cook for a few minutes, stirring until the sauce is silky and coats the pasta well. Adjust seasoning if needed.

Step 11: Serve the pasta scattered with the crispy chilli crumbs for a spicy, crunchy finish.

Tips & Variations

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

For a milder heat, reduce or omit the chilli flakes in the breadcrumbs.

If you can’t find preserved lemons, substitute with extra lemon zest and a little lemon juice for brightness.

Adding a handful of toasted pine nuts on top adds extra texture and richness.

FAQs

Can I use fresh lemons instead of preserved lemons?

Fresh lemons can be used as a substitute, but the flavor will be less complex. Use extra lemon zest and a small amount of lemon juice to mimic the tanginess.

Is this dish suitable for vegetarians?

This recipe includes anchovies, which are not vegetarian. To make it vegetarian, omit the anchovies and increase the butter or add a vegetarian-friendly umami substitute like capers or miso.