I love this recipe because it’s quick, flavorful, and healthy. The combination of pasta and vegetables makes it a complete meal that’s light yet filling. The sauce is simple—just garlic, olive oil, and a touch of heat from red pepper flakes—but when tossed with fresh cavatelli and Pecorino Romano, it becomes something special. It’s the perfect example of how Italian cooking celebrates simplicity.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams cavatelli 3 cups broccoli, divided into small florets 1.5 cups vegetable broth 3 cloves garlic, minced 4 tablespoons extra virgin olive oil 0.5 cup Pecorino Romano cheese, freshly grated 0.5 teaspoon red pepper flakes 1 pinch salt 1 pinch pepper
Directions
Step 1 I heat the extra virgin olive oil in a large saucepan over moderate heat. When it’s hot enough, I add the minced garlic and cook it gently until it turns pale golden and fragrant—being careful not to let it burn.
Step 2 I add the broccoli florets along with the red pepper flakes, salt, and pepper. I stir everything together for about 2 to 3 minutes to coat the broccoli in the garlicky oil.
Step 3 Next, I pour in the vegetable broth and let it simmer for about 5 to 6 minutes, until the broccoli becomes tender but still bright green. Once done, I set it aside while I cook the pasta.
Step 4 In a large pot, I bring salted water to a boil and add the cavatelli. If I’m using fresh cavatelli, they’re usually ready in about 5 to 8 minutes. Dried cavatelli take a little longer, about 12 to 15 minutes, depending on the brand.
Step 5 Once the pasta is al dente, I drain it, reserving a small cup of the pasta water in case I need to loosen the sauce later. I add the hot pasta directly to the saucepan with the broccoli mixture.
Step 6 I toss everything together over low heat for about a minute, letting the pasta absorb all the flavors. Then I add most of the grated Pecorino Romano and toss again until everything is coated in a silky, flavorful sauce.
Step 7 I serve it immediately, topped with more grated Pecorino Romano and a drizzle of olive oil.
Servings and Timing
This recipe serves about 4 people and takes just 25 minutes from start to finish—15 minutes for prep and 10 minutes for cooking.
Variations
Sometimes I add a few anchovy fillets to the garlic oil for extra depth of flavor or toss in some toasted breadcrumbs for texture. If I want to make it heartier, I add sautéed mushrooms or sun-dried tomatoes. For a vegan version, I skip the cheese or use a dairy-free alternative—it’s still delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta in a skillet with a splash of water or broth to keep it moist. I avoid microwaving since it can dry out the sauce and make the pasta rubbery.
FAQs
Can I use frozen broccoli?
Yes, I can use frozen broccoli—just cook it directly in the pan with the garlic and oil, adjusting the cooking time slightly.
Can I make this with another pasta shape?
Absolutely. Orecchiette, penne, or small shells work beautifully with this sauce.
Can I use Parmesan instead of Pecorino Romano?
Yes, I often use Parmesan when I don’t have Pecorino—it’s milder but still adds great flavor.
Can I make it spicy?
Definitely! I sometimes double the red pepper flakes or add a pinch of chili paste for extra heat.
How do I keep the broccoli bright green?
I cook it just until tender, then toss it immediately with the hot pasta—it keeps its color and texture perfectly.
Can I make it ahead?
I prefer making it fresh since it comes together so quickly, but I can prepare the sauce and broccoli a few hours in advance and reheat before tossing with pasta.
Is this recipe vegetarian?
Yes, it’s vegetarian if I use vegetable broth and a cheese made without animal rennet.
What can I serve with it?
I love pairing it with crusty bread and a simple salad. It also goes nicely with grilled fish or chicken.
Can I add lemon?
Yes, I sometimes squeeze a little lemon juice over the finished dish—it brightens the flavors beautifully.
Can I freeze it?
I don’t recommend freezing, as the broccoli and pasta can lose their texture. It’s best enjoyed fresh.
Conclusion
Cavatelli and Broccoli is one of those timeless Italian dishes that I never tire of making. I love how quickly it comes together and how the few simple ingredients create such incredible flavor. The garlic, olive oil, and Pecorino Romano bring everything to life, and every bite feels comforting and wholesome. It’s the perfect reminder that Italian cooking doesn’t need to be complicated to be delicious
A classic Southern Italian pasta dish made with tender cavatelli, crisp-tender broccoli, garlic, olive oil, and Pecorino Romano. Simple, quick, and incredibly flavorful.
Ingredients
500 g cavatelli
3 cups broccoli florets
1.5 cups vegetable broth
3 garlic cloves, minced
4 tbsp extra-virgin olive oil
0.5 cup Pecorino Romano, grated
0.5 tsp red pepper flakes
1 pinch salt
1 pinch black pepper
Instructions
Heat olive oil in a large saucepan over moderate heat. Add minced garlic and cook until pale golden and fragrant.
Add broccoli, red pepper flakes, salt, and pepper. Toss for 2–3 minutes to coat.
Pour in vegetable broth and simmer 5–6 minutes until broccoli is tender but bright green. Set aside.
Bring a large pot of salted water to a boil. Cook cavatelli: 5–8 minutes for fresh, 12–15 minutes for dried.
Drain pasta, reserving a cup of cooking water. Add pasta to the broccoli mixture.
Toss over low heat for 1 minute. Add most of the Pecorino Romano and mix until the sauce becomes silky. Add pasta water if needed.
Serve immediately with extra Pecorino and a drizzle of olive oil.
Notes
Add anchovies to the garlic oil for deeper flavor.
Top with toasted breadcrumbs for extra texture.
Use Parmesan instead of Pecorino for a milder taste.
