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This delicious recipe for Cavatelli and Broccoli requires minimal effort, yet it packs a ton of flavor, making it the perfect weeknight meal.
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!
Why This Recipe Works
- Olive oil adds a rich and nutty flavor to the dish.
- Garlic adds depth of flavor and aroma.
- Parmesan cheese mixed with reserved pasta water creates a creamy, delicious sauce that coats the pasta perfectly.
Broccoli Shopping Guide
When shopping for broccoli, look for fresh heads with tightly closed florets and a vibrant green color. Avoid any yellowing or wilted parts, as they will not be as flavorful.
To extend the shelf life of broccoli, trim off the tough bottom of the stalks and wrap it tightly in a damp paper towel. Store in an airtight container or plastic bag in the refrigerator for up to five days.
Ingredient Notes
Broccoli: We like to use whole broccoli, including stems, but feel free to use just the florets for a quicker version.
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.
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.
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.
Erren’s Top Tips
- Dried Cavatelli works best with this recipe as frozen 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.
- Be sure to reserve some pasta water before draining the cavatelli. This will help create a creamy, velvety sauce.
- Freshly grated Parmesan gives the best flavor and melts easier into the dish than pre-grated will.
- Need a garlic hack? Leave the garlic whole and cook until golden, then either discard (leaving garlic flavored oil) or smash it to add to the pasta.
- If you don’t have access to cavatelli, any hearty pasta will work. Just be sure to adjust the cooking time according to package instructions.
- Cavatelli and Broccoli is best served fresh and hot, straight from the skillet. It will start to dry out as it sits.
Make Ahead & Freezing Instructions
It’s best to serve Cavatelli with Broccoli right from the skillet because it will begin to dry out as it sits. If you need to make it ahead, reserve extra pasta water and use it to loosen the pasta when reheated.
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.
The Perfect Pairings
Serve with a green salad and warm Garlic Bread for a complete meal. Or serve as a side dish to Crispy Breaded Chicken Cutlets or Baked Chicken Legs.
Rate This Recipe
Recipe
Cavatelli and Broccoli
Ingredients
- 3 tablespoons light olive oil (refined, not extra virgin)
- 1 pound broccoli
- 4 cloves garlic (minced)
- 1 pound cavatelli
- Kosher salt
- ½ teaspoon black pepper or red pepper flakes
- 2 tablespoons fresh parsley (chopped)
- 4 tablespoons Parmesan cheese (freshly grated, plus more for serving.)
Instructions
- Using a sharp knife, cut off the broccoli florets where its stem meets the stalk. Then cut the florets into bite-sized pieces and set them aside.
- Peel the stalk, and cut it into ½-inch slices. Set aside separate from the florets.
- Cook cavatelli in a large pot of salted water until just under al dente. Reserve a half cup of pasta water before draining and set it aside.
- Heat the oil in a deep skillet with the oil, over medium heat.
- Add the broccoli stems to the pan with the oil (leaving the florets behind) and saute until tender with a little bite, then add the florets to the pan with a pinch of salt. Toss together, and cook until the florets are just underdone.
- Add the garlic and cook until fragrant (about a minute).
- Add the cavatelli, pepper, parsley, and grated parmesan cheese. Toss to coat, adding the reserved water as needed to loosen the mixture.
- Cook until the pasta and broccoli are cooked to your liking. Taste for seasoning and add more salt as needed before serving.
- Serve with more grated cheese.
Tips
- Dried Cavatelli works best with this recipe as frozen 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.
- Be sure to reserve some pasta water before draining the cavatelli. This will help create a creamy, velvety sauce.
- Freshly grated Parmesan gives the best flavor and melts easier into the dish than pre-grated will.
- Need a garlic hack? Leave the garlic whole and cook until golden, then either discard (leaving garlic flavored oil) or smash it to add to the pasta.
- If you don’t have access to cavatelli, any hearty pasta will work. Just be sure to adjust the cooking time according to package instructions.
- Cavatelli and Broccoli is best served fresh and hot, straight from the skillet. It will start to dry out as it sits.
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