Cavatelli and Broccoli was a dish my Italian grandmother made for me often. She had a way of making simple ingredients come together to make something amazing, and this dish is the perfect example. It’s comforting, full of flavor, and just plain delicious! So whether you’re looking for an easy weeknight meal or a cozy weekend dinner, Cavatelli and Broccoli should be at the top of your list!
Step By Step Instructions
Cut the florets from 1lb of broccoli where their stems meet their stalks with a sharp knife. Once you have cut them into bite-sized pieces, set them aside for later use.
Cavatelli: Cavatelli is often found either dried or frozen. I recommend using dried cavatelli as frozen is easy to overcook and won’t have enough time in the water to absorb any seasoning or provide the starch needed for the sauce. If you only have frozen, I recommend using stock instead of the pasta water in the recipe.
If you don’t have access to Cavatelli, you can use any other hearty pasta, such as orecchiette or penne.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and melts easier into the dish than pre-grated will, but you can use either. Other Italian hard cheeses, such as Pecorino Morano or Gran Padano, are suitable alternatives.
Garlic: Fresh garlic is best for this recipe. If you need a shortcut, leave the garlic whole and cook until golden. Then you can either discard it or smash it to add to pasta. I use six garlic cloves for this dish, but you can use fewer according to your taste.
Oil: Use light olive oil, not extra virgin olive oil, as it has a higher smoke point and won’t burn. to quickly tell the difference, light olive oil is yellow, while extra virgin has a green hue.
Pepper: Use freshly grated black pepper, or if you like a spicy kick, you can also use red pepper flakes.
Herbs: Flat leaf or Italian parsley are both great options. You can also use dried basil or oregano in its place, but start with just a little, taste, and add more as needed.
Reserved Pasta Water: This will help add flavor and create a creamy, velvety sauce that coats the pasta. Be sure to reserve some of the water before draining it.
Peel the stalks with a vegetable peeler to prevent any tough pieces, and cut them into ½-inch slices. Set aside separate from the florets.
In a large pot of salted water, cook 1lb of cavatelli until just under al dente. Before draining the pasta, keep half a cup of the cooking water aside. This will be used to create the sauce. The starchy, salty water adds flavor and helps the sauce coat the pasta.
Heat three tablespoons of olive oil over medium heat, and sautée the broccoli stems (leaving the florets behind) until tender.
Then add the florets to the pan with a pinch of salt, toss them together, and cook until tender.
Add four minced garlic cloves to the pan and cook until fragrant.
Add the cavatelli, freshly grated black pepper, two tablespoons of chopped parsley, and a quarter cup of freshly grated parmesan cheese to the pan.
Toss them together, adding the reserved pasta water as needed to loosen the mixture. Cook until the pasta and broccoli are tender to your liking. Taste for seasoning and add more salt if needed.
There is nothing better than a hot, fresh bowl of cavatelli and broccoli straight from the skillet; it will get drier as it sits, so serve it right away.
Storing Leftovers: Leftover Cavatelli and Broccoli can be stored in an airtight container or zip-top bag in the refrigerator for up to three days.
Freezing Instructions: Freeze the leftovers in a freezer-safe container for up to three months. Thaw in the fridge overnight. Reheat frozen leftovers slowly on low heat until warmed through.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
